An curved arrow pointing right. Emilie is an artist who makes traditional tin-dipped ornaments using 140-year-old antique molds. She dips these molds into 550-degree-Fahrenheit melted tin.

Add the melted butter and blend until mixed. Tip the mixture into the tin and press it firmly and evenly over the base. Pop the tin into the freezer to harden. Preheat the oven to 180°C/Fan 160 ...

Grease and line a shallow 27cm x 18cm baking tin with greaseproof paper. Put the chocolate and butter in a heatproof bowl and rest it over a saucepan of gently simmering water. Leave until melted ...

Slowly pour the melted butter against the inside of the bowl and fold in very gently. Gently pour the mixture into the prepared tin and tilt the tin to even out the surface. Push the mixture into ...

When melted, add the cocoa powder. Allow to cool slightly. Beat the eggs lightly and add to the butter, sugar and cocoa mixture. Add the broken biscuits and mix well. Fill into a lined loaf tin.