Add the cream and 2 tablespoons of water to the sugar
and bring this to the boil. Cook on medium heat until the mixture becomes
thick and falls in a thread from a spoon. Switch off the heat. Add the
chocolate and stir well. Keep stirring until the mixture starts to make
a scratching noise on the bottom of the pan. Spoon the mixture into
forms and allow the mixture to harden for 2 hours.
See also recipes for vanilla
borstplaat and coffee borstplaat.
Dutch celebrate the birthday
of St. Nicholas. On the night before presents and poems are exchanged. The
Dutch have various kinds
of sweets, like speculaas and borstplaat.