Pull apart the pastry so it’s not all squashed together, then pulse a few times in a food processor to shred it slightly (you may need to do this in two batches, depending on the size of your machine). Transfer to a large bowl and mix with the remaining 160g melted ghee, until the pastry is completely coated. Press two-thirds of the pastry firmly into the tin, then sprinkle over the three cheeses. Top the cheese with the remaining pastry, spreading it out in an even layer, then bake for 35 minutes, turning the tin around halfway through, until golden brown and crisp. Take out of the oven and leave to cool for 10 minutes. Heat the oven to 170C/335F/gas 3. Transfer the lamb and all its marinade into a large, high-sided baking dish about 30cm x 40cm. Cover the tray tightly with tin foil and roast for an hour, then turn down the heat to 160C/320F/gas 2½, add the celeriac, carrots and half garlic heads (put these in cut side up) to the tray, and cover again with the same foil. Roast for another four hours, basting three or four times during the cooking time (and resealing the tray with foil each time). of both kids and adults because everyone loves chocolate and everyone loves a monkey. Our sign really stands Our newest Chocolate Monkey opened at the Food Court at West Town Mall in Knoxville, TN., in September In March, 2010 because of our success with our first shop and concession trailer, we decided to take a great

to say that we have carved out our share of the business by doing what we set out to do, raising the bar for Then just pop it in the oven for 40, and prepare yourself for the fudgy pan of lumpy chocolate joy you are about to be treated to! Roll the dough into a long sausage, then cut into 24 equal pieces. Roll each piece into a ball, then drop them one by one into the sauce, until roughly coated all over. Put the coated balls of dough in the bundt tin, building up the layers in the tin as you go. When all the dough is coated, pour any remaining sauce over the contents of the tin, then cover and leave in a warm spot for 45 minutes, until nearly doubled in size again. shops and listening to people walking by say "Chocolate Monkey". It is a name that puts a big smile on the facesPut the saffron in medium saucepan, pour over 120ml boiling water and leave to steep for 10 minutes. Stir in the sugar and ground cardamom seeds, then bring to a boil on a medium-high heat, swirling the pan frequently, until the sugar dissolves. Off the heat, stir in the lemon juice, then leave to cool. out and grabs peoples attention and people just have to come in and see what we're all about. The sight and In February, 2012 the fourth Chocolate Monkey was opened in Lexington, South Carolina. This is our largest of a tourist area and are proud to announce this store is doing better than our highest expectations.

smell of our shop takes care of everything else. We offer people free samples of our fudge, cinnamon glazed Chocolate Monkey with over 2500 square feet. We wanted to know how a Chocolate Monkey would do outside In June, 2014 Chocolate Monkey opened at West Town Mall in Knoxville, Tennessee. We are excited aboutPut both flours and the salt in the bowl of a free-standing mixer with the dough hook in place, add the yeast mixture and knead for three minutes; start on the lowest speed and increase to medium, pausing every now and then to scrape down the sides so you incorporate all the flour. Transfer the dough to a lightly floured work surface and spread it out slightly. Scatter the chocolate chips in the middle, fold over the dough to enclose them, then knead for five minutes by hand, until it is springy and soft, and the chocolate is evenly distributed. Put the dough in a large floured bowl, cover with cling-film and leave in a warm spot for 45 minutes, until it has almost doubled in size. Meanwhile, brush the inside of a large bundt tin (24cm in diameter at the top, 20cm at the bottom, 8cm high) with the melted butter. In January 2017, Steve and Mei Shuen decided to retire. John and Mary moved up to Tennessee to run the customers to sit outside on picnic tables under a canopy and enjoy all of our delicious treats. We are excited After much contemplation, Steve and Mei Shuen Branham along with brother John and sister-in-law Mary Branham made the decision to venture into the candy business. After many combined years of experience in both retail and customer service, we knew that this was a direction that we wanted to go in because even in times of bad economic conditions, people love their sweets!