Bored of shop-bought stocking fillers, and want something a little more special? Add a sweet surprise to Christmas morning with these tasty treats. Twist the traditional coins with the sweet tang of Clementines, the quality and depth of Schwartz spices, and the decadence of dark chocolate. The perfect mix of two classics!

Spiced chocolate clementine coins

• 225 millilitres (8 fluid ounces) water
• 225 grams (8 ounces) caster sugar
• 2 Schwartz Cinnamon Sticks
• 1/2 tablespoon Schwartz Ground Ginger
• 2 Schwartz Whole Star Anise
• 6 organic clementines
• 225 grams (8 ounces) dark chocolate, broken into squares
• 1 tablespoon Schwartz Ground Turmeric
• Small clear gift bags and ribbon for presentation (optional)

Preparation

Bring the water, sugar, Cinnamon, Ginger and Star Anise to the boil in a large heavy-based frying pan, stirring until the sugar dissolves. With a sharp knife, thinly slice the clementines and add to the spicy sugar syrup in a single layer. Reduce the heat to medium-low and barely simmer, turning the slices to cool in the syrup during 40 minutes in total.

Transfer to a wire rack with a baking sheet covered in baking paper underneath and leave to cool and harden for at least a couple of hours.

Preheat the oven to 100˚C and put the dried out candied clementines into the oven still set on the wire rack over the baking sheet. Leave to dry out for 3-4 hours, turning them half way through.

Melt the chocolate in a heatproof bowl set over a pan of simmering water. Remove from the heat and dip each piece of candied clementine half-way into the melted chocolate to coat. Sprinkle with a little turmeric and leave to set on a sheet of baking paper at room temperature.

Divide the coins into small gift bags and tie closed with a ribbon.