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1 Dec 2016

Homemade Chocolates

















Servings: 25-30 chocolates

Ingredients:


Content
Quantity
Comment
Dark chocolate compound
½ of compound
Grated or sliced
White chocolate compound
½ of compound
Grated or sliced
Raisins/Gems/Nuts
As stuffing

Water
For melting


Method:

Combine both the compounds in a bowl. Heat water in a thick bottom pan. Bring it to a boil. Reduce the heat. Place the bowl with chocolate compound in the hot water. Mix using a spatula until it melts.

      

      


Let it cool a bit. Place the stuffing in the chocolate mould, one each. Pour the molten chocolate using a spoon. Place the moulds in freezer for 10 minutes. Remove after 10 minutes and demould the chocolate.

       

       

               

Serve.

Tip:


  1. You can alternatively microwave at 100% for 30-50 seconds depending on your microwave.
  2. You can use milk chocolate instead of white chocolate compound.
  3. You can vary the proportion of dark and white/milk chocolate compound based on the amount of sweetness you wish to serve.
  4. If the molten chocolate hardens, you can reheat it in the double boiler a bit and scoop out the rest of it.

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