Instructions: Line a tin measuring 4cm deep x 18cm square with clingfilm.

Put both types of chocolate in a heatproof bowl and place over a pan of simmering water make sure the base of the bowl isnt in contact with the water.

Let the chocolate melt.

Mix the ground cloves into the cream.

Remove the chocolate from the heat and gently stir in the clove cream do not beat.

Pour the mixture into the lined container smooth with a palette knife and leave until set.

Use the edges of the clingfilm to lift the chocolate slab from the container turn onto a chopping board and peel away the clingfilm.

Slice into cubes and dust with cocoa powder.

This clove truffled chocolate can be served as a slab or cut into small cubes serve them en masse with a pile of wooden disposable forks or speared with bamboo skewers. Eat just as they are or with fresh figs candied orange peel or vanilla poached pears.

Makes about 30 cubes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.