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" Juliet&amp;#039;s white chocolate, cranberry and chestnut fudge. All pictures courtesy of Matt Crockett. No food is as synonymous with Christmas and celebrations as chocolate. Here Sally Wood, founder of the Sweet Theatre chocolate company and chef Lawrence Otterburn, share five delicious festive recipes created exclusively for Harper&amp;#039;s Bazaar. Juliet\u2019s White Chocolate, Cranberry and Chestnut Fudge Prep time: 15 minutes Cooking time: 10 minutes Cooling time: 3 hours in fridge Serves: 20\u201324 pieces \u00A0Ingredients 200g Sweet Theatre Juliet white chocolate (broken into pieces) 350g golden caster sugar 30g unsalted butter Pinch of salt 125ml evaporated milk 1 tsp vanilla extract 50g dried cranberries 50g roast chopped chestnuts Icing sugar to decorate \u00A0Method 1.\u00A0Place sugar, butter salt and evaporated milk into a large solid based pan (copper or Le Crueset are best) and heat gently until everything has dissolved. 2. Increase heat and bring to the boil, stirring constantly, for around 5 minutes (it should start to reach a soft ball stage which you can check by dropping a little into a glass of cold water or using a sugar thermometer). 3. Take your fudge mixture off the heat and stir in chocolate and vanilla extract until smooth. 4. Leave for 5 minutes and fold in cranberries and roast chestnuts. 5. Pour into a large flat silicone or tin tray and chill in fridge until set, you could also use greased baking tray or individual silicone chocolate moulds to make single pieces. 6. Cut into 20-24 pieces and sprinkle with icing sugar to serve.  Desdemona\u2019s Cinnamon Hot Chocolate\u00A0 Prep time: 10 minutes Cooking time: 5 minutes Serves: 2 Ingredients 120g Sweet Theatre Desdemona cinnamon milk chocolate 2 tbsp Harvey Nichols acacia honey 70 ml cup hot water Small pinch of salt 1 shot espresso 450 ml milk 1 egg 4 drops pure vanilla extract Ground cinnamon \u00A0Method 1. In a medium-sized saucepan over medium-low heat, add the Sweet Theatre Desdemona cinnamon milk chocolate, acacia honey, hot water, salt and coffee.\u00A0 2. Heat, stirring constantly, until the mixture just begins to boil; reduce heat to low and let simmer, stirring constantly, for approximately 1 minute. 3. Carefully stir in the milk and let sit over low heat until the chocolate is too warm to touch (when you can see the steam rising from it). 4. In a medium-size bowl, beat the egg until it is as frothy as possible, you can use an electric mixer or a fork for this; add the vanilla extract and beat in well.\u00A0 5. Pour the hot chocolate mixture over the frothed egg and beat it vigorously for about 15 seconds, until you have about \u00BD cms of foam on top. 6. Pour into cups or mugs to serve.\u00A0 7. Sprinkle some ground cinnamon over the hot chocolate.  Lady Macbeth\u2019s Chocolate Orange Fondants Prep time: 15 minutes Cooking time: 10-12 minutes Serves: 6 \u00A0Ingredients 150g Sweet Theatre Lady Macbeth orange dark chocolate 150g butter 150g golden caster sugar 3 whole eggs 3 yolks 150g plain flour Cr\u00E8me fraiche or vanilla ice-cream to serve \u00A0Method 1. Preheat oven to 175C. 2. In a medium-sized bowl, melt the chocolate over pan of gently boiling water. 3. In a separate bowl, cream together the butter and sugar and once light and fluffy, whisk in the three whole eggs and three egg yolks. Once the chocolate has cooled, add this to the bowl and then sieve and fold in the flour. 4. Pour into individual silicone moulds about \u00BE full and place the moulds in fridge as they cook better from cold. 5. Bake the fondants in preheated oven for 10-12 minutes and once you have removed from the oven, rest for one minute, and turn out on to plates. 6. Serve with cr\u00E8me fraiche, or vanilla ice cream.\u00A0  Portia\u2019s Espresso Chocolate Truffles Prep time: 15 minutes Cooking time: 15 minutes Cooling time: 2-3 hour in fridge Serves: 18-20 pieces \u00A0Ingredients 300g Sweet Theatre Portia espresso dark chocolate (broken into pieces) 300g double cream 50g butter Harvey Nichols Mixed Fruit and Nuts to garnish \u00A0Method 1. In a medium size pan bring to the boil double cream and butter, simmer for 2-3mins, take off the heat and fold in Portia\u2019s broken chocolate. 2. The mix can be then set into your mould of choice \u2013 a silicone mould is best. 3. This then is left in the fridge for 2-3 hours, until set. 4. Push out of the mould and garnish with a dried fruit or nut of choice. Harvey Nichols Mixed Fruit and Nuts work well, and we especially love to use pecan nuts.  Cordelia\u2019s No Bake Chocolate Cheesecake Prep time: 15 minutes Cooking time: 10 minutes Cooling time: 2 hours in fridge Serves: 2-4 portions \u00A0Ingredients 230g Sweet Theatre Cordelia caramel &amp;amp;amp; sea salt chocolate 40g butter 1 packet of Harvey Nichols Christmas Biscuits 250g mascarpone cheese Zest of one clementine 40g double cream Cocoa powder for dusting \u00A0Method\u00A0 1. Melt the butter and add the crushed biscuits and clementine zest. Mix the three ingredients together and push firmly into a medium sized metal ring mould and place in the fridge to set. 2. Melt the chocolate over steam until the chocolate liquefies. Take off heat and gently fold in mascarpone cheese and double cream. 3. Once the biscuit base is set (hard to the touch) pour the chocolate mascarpone mix over the top and return to fridge for 1 hour. 4. To serve, gently heat the outside of the metal ring mould (a Brule burner, which will work perfectly), remove the mould and sprinkle cocoa powder over the top, plus grated chocolate. Lawrence Otterburn and Sally Wood Click here to read our Q&amp;amp;amp;A with Sally Wood on life as a chocolatier, theatre producer, actress and wife of Ronnie Wood of the Rolling Stones ***MORE FOOD Q&amp;amp;amp;A with Sally WoodChristmas cocktailsClementine and hazelnut Christmas cake recipe "^^<http://www.w3.org/2001/XMLSchema#string>
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