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Chocolate fish: photo of the dish
Illustrative photo: User DO'Neil on en.wikipedia — CC BY-SA 3.0, Wikimedia Commons
Snacks & baking

Chocolate fish

An iconic New Zealand sweet, the "chocolate fish" is a milk chocolate fish coated in a thin, hard, crunchy shell of sugar. It's eaten by the whole family and goes with celebrations and beach outings.

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Ingredients

Ingredients

Enrobage

Spices & seasoning

Optional extras

Instructions

  1. Melt the milk chocolate in a bain-marie or in short bursts in the microwave, stirring until smooth.
  2. Lightly oil the silicone mould, then fill each cavity with melted chocolate, tapping to release air bubbles.
  3. Put the mould in the fridge for 20 minutes, until the chocolate has set and comes away easily.
  4. Meanwhile, heat the caster sugar with the water and lemon juice in a small saucepan until you get a lightly golden syrup, without letting it brown.
  5. Unmould the chocolate fish, then quickly dip them in the warm syrup or brush with a pastry brush to form a thin sugar shell.
  6. Let the shell dry for 10 minutes on a rack, then sprinkle with coloured sprinkles if you like before serving.

Variations and tips

White version. Replace the milk chocolate with white chocolate, milder and perfect for children.

Using what's available here. If you don't have a fish-shaped mould, use an ice cube or small cake mould; the result is still fun.

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Original Ecomely recipe.