When you’ve had your fill of scoffing chocs, there’s still plenty left to do with any remains – as your recipes this week demonstrate.
Take part in our next theme, CHICKPEAS!
Upload: theguardian.com/witness; email: email@example.com; or post them on Instagram @guardian_cook by noon on Wednesday 31 March. Conditions apply: gu.com/32dq3. Selected recipes will appear in Cook and online on 9 April.
Along with pure metals and Plasticine, chocolate enjoys that fabulous ability to be reshaped at will. Which is good news for Easter eggs, really, if you think about the daft shapes the chocolate is so often coerced into.
Even if I were just a middling batch of 30% milk chocolate, I would not want to be shaped like a fat hen with a magenta comb sitting on lurid red eggs. Nor do I want something like that hanging around at home – hence the genius of this week’s theme: uses for melted-down excess Easter eggs.