Apparently I don’t put enough chocolate in this bog. Fine. I’ll keep it simple. The chocolate twists in Costa have always looked beautiful and totally replicable at home, and guess what? They are!
350g puff pastry
100g dark chocolate
1 tbsp icing sugar
1 tbsp butter
Makes 6 twists
Takes 25 minutes to make
Stage one: Preheat the oven to 200C/fan180C. I used Gordon Ramsay’s recipe to make 350g of puff pastry. Roll it out into a rectangle such that the pastry is the thickness of a pound coin and measures 20cm by 30cm. Then, with the long side of the rectangle facing you, slice it from top to bottom into 6 even strips (each 20cm long).
Stage two: Chop up the dark chocolate. Gently press the chocolate chunks along the centre of each pastry strip.
Stage three: Pinch the sides of each strip together to seal in the chocolate. Then, gently twist each strip into a spiral and lay it on a baking tray lined with greaseproof paper. Don’t worry if they don’t look perfect, when they’re in the oven they’re going to split open a bit and some chocolate will seep out. There is nothing you can do about this, and they actually look better that way. Embrace the imperfection in oozing chocolate form. Finally, melt a tablespoon of butter, and then brush it over the top of each roll.
Stage four: Bake for 10-12 minutes until they go golden on top. Sprinkle icing sugar over them. Enjoy while hot!