Chicken Zucchini Soup Recipe | Food Diaries | Zarnak Sidhwa | Appetizer

Method:
Cook the chicken bones with the water and thyme. Set aside when stock is ready. Fry in hot oil the finely chopped onion. Add salt, celery, carrot, crushed garlic. Strain the stock over the vegetables. Add the pasta shells. Slice the chicken breast and add to the pot. Simmer, once pasta is cooked add salt and pepper. Add more water if necessary. Add the zucchini triangles in the last 5 minutes of cooking.

Method:

For the coating, on low heat place the coating chocolate (broken into pieces) in a medium bowl over a pot of water (smake sure bowl does not touch the water). Melt until smooth, stirring often with a spatula. Remove from heat and coat a silicone loaf pan or a parchment paper lined loaf pan. Swirling or brushing the chocolate to coat evenly, drain any extra chocolate back into the bowl. Freeze the loaf pan for about 10-15 minutes or until hardens, coat one more time and freeze again for 10 minutes. The remaining chocolate will be used for the topping.

For the filling, while the coating is in the freezer, melt together the milk, white and dark chocolate. Once it is melted, remove from the heat and stir in the nutella, continue stirring until smooth. Fold in the hazelnuts, remove the loaf pan from the freezer and add the hazelnut filling. Refrigerate for approximately 30 minutes. Remove from the fridge and cover with the remaining dark chocolate coating. Cover lightly with foil and refrigerate 3-6 hours. Remove from loaf pan and slice or chop into pieces.