Focus Magazines The local magazines for Abergavenny, Crickhowell, Brecon & Talgarth – Events, News and Advertising

a selection of handmade sweetsMother’s Day Hazelnut Truffles


  • 4oz of melted dark chocolate
  • 4oz of chopped hazelnuts
  • 4oz of softened butter
  • 4oz of Icing Sugar

Beat the icing sugar and butter together until your mixture becomes light and fluffy.  Add your chopped hazel nuts, and then your chocolate.  At this point you can add alcohol such as Cointreau if you wish.  Add the mixture to a piping bag, and pipe onto grease proof paper in your chosen shape, hearts look lovely as do tear drops, or even just normal ball of chocolate.
Leave to set in the fridge for at least 2 hours, melt another 4oz of chocolate ( dark or white), then using a fork drop individual chocolates into the melted chocolate in order to coat them.  Lift your chocolates out and leave to set on grease proof paper.  Leave to set for 10 to 15 minutes in the fridge, and they are ready to eat!!!!
If you wish to package them, they will last for 2 weeks if kept refrigerated in an air tight box.


Peppermint Crèmes


  • 110grams of sieved icing sugar
  • 3 drops of peppermint extract
  • 3 drops of green food colouring
  • Just enough water to bind the mixture together

Mix all of your ingredients together to form a smooth but firm paste.  Break off small balls of your paste and place onto grease proof paper, flatten into small discs, and leave to set in the open air not a refrigerator for over night


Recipe by Simon King, of 1861 Restaurant in the hamlet of Cross Ash, near Abergavenny.


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