Milk Chocolate Nest.
What you'll need:
Shredded Wheat 225g
Callebaut Milk Chocolate 600g
What you should do:
1. Melt your chocolate in a bain marie over a gentle heat.
2. While this melts, break up your shredded wheat. Rather than crushing the shredded wheat, try to break it into long pieces, to give the appearance of a twig structure in the finished nest.
3. Stir your wheat pieces into your melted chocolate until fully coated.
4. Cover a board with a sheet of baking parchment. Turn a bowl upside down and wrap the base with another sheet of parchment, tucking the edges underneath. Use a thin coat of soft butter to grease the parchment on the board and bowl.
5. Using your hands (tis a messy part, this!), layer the chocolate wheat pieces around the upturned bowl. You don't need to be overly neat, as nests are messy but lovely things, but do ensure there are no gaps and that your nest is about 1.5-2cm thick – this will add stability and strength when it's set.
6. Pop this in the freezer for 15 minutes, or the fridge for an hour. Remove, turn the nest the right way up, take the bowl and parchment out of the centre, then chill again to set the chocolate on the inside, also.
7. At this point, you'll notice that the rim of the nest is quite flat where it was pressed against the chopping board. I like to break off about a centimetre to create a slightly shallower nest with an uneven edge for a more natural look. Be gentle here, to avoid breaking too much, and keep your broken pieces to fill in gaps between the eggs in your finished nest.