Spiced chocolates

Spiced chocolates. Nothing fancy here — melt some dark chocolate chips at half power in the microwave, stir in cinnamon, cloves, and fresh-grated nutmeg (would’ve added ground cardamom if I had any on hand), pour into molds and leave in fridge to set.

Definitely faster and much less labor-intensive than making them into individual truffles, though I’m not sure I love the shiny finish on these — it mars really easily, for one thing. But the little paisley shapes are v. cute, and sprinkling with flake salt is both delicious and camouflages any little imperfections.

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