Old Amsterdam and piccalilli amuse spoon
- Piece of Old Amsterdam
- Sweet-and-sour piccalilli
- Bastogne spiced biscuits
Bring a pan of water almost to the boil. Chop the chocolate into pieces and put 2/3 of the chocolate in a heat-resistant bowl. Place the bowl over the pan of heated water, making sure the bowl does not touch the water. Stir until the chocolate has melted and then add the rest of the chocolate, stirring continuously. Leave the chocolate to cool, continuing to stir (you can use a cold water bath for this), and then heat it up again over the hot water to get a shiny consistency. Pour a small quantity into the mould as a base and place this in the refrigerator for about 6 minutes until the chocolate has hardened. In the meantime cut the cheese into small cubes and place these in the middle of the mould on top of the hard chocolate. Pour chocolate on the top of the cheese up to the rim of the mould. Shake the mould gently to ensure the chocolate is evenly distributed. Sprinkle with grated coconut. Refrigerate for about 15 minutes.