Venezuelan Black Easter cookies

Makes about 20 biscuits
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I recently met Ewan Venters, the food and catering director at Selfridges in London, for a glass in the Wonder Bar there, and he loaded my bag with Harcourt-Cooze's delicious new chocolate made from 100 per cent cacao. These Easter biscuits with a difference won't be the cheapest you've ever made but they will make the perfect petit four-like after-dinner nibbles.

180g Venezuelan Black 100 per cent chocolate
150g Lovedean or other good-quality granola
3tbsp clear honey

Cut the chocolate into pieces and melt with the honey in a heatproof bowl over a pan of simmering water. Remove from the heat and stir in the granola. Line a tray with silicone or grease-proof paper and drop teaspoonful-sized pieces on to the paper, flattening slightly with the back of the spoon. Leave to set in the fridge then remove the paper and serve, or keep in an airtight container in a cool place.

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