Luxury chocolate chips

Serves 30 thin rods

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }

• 300 g dark chocolate
• 125 ml glazed ginger
• 125 ml glazed or candied orange peel
• 125 ml pecans, roughly chopped
• 125 ml chocolate malt balls, halved

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }

1 Melt the chocolate in a double boiler while constantly stirring.

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }

2 Line a baking tray of 23 cm x 33 cm with non-stick baking paper, cover the sides. Spray lightly with non-stick spray.

3 Pour the melted chocolate onto the baking sheet and shake gently to spread the chocolate evenly.

'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }

4 Sprinkle the rest of the ingredients evenly over the chocolate and let stand for 3-4 hours or overnight to set at room temperature.

5 Turn the chocolate carefully out and cut into bars. Store it in an airtight container in the refrigerator for up to two weeks – if you can hide it deep enough!