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Fun Chocolate Duck Lolly

1 Easter duck sucker mould
250g White chocolate Yellow powder colouring
Banana flavouring oil
Hundreds and Thousands Paper sucker sticks
Small cellophane bags for packaging
Strips of pastel coloured ribbon
Easter stickers

Melt your white chocolate very, very gently either in a double boiler or in the microwave. Remember that white chocolate is much more sensitive to heat than milk chocolate and so it burns more easily. The hotter it gets the thicker it gets, so if you see it getting thick remove it from the heat immediately and stir it rapidly to cool it down. Add a tiny (match head) amount of yellow powder colouring to your chocolate as well as four drops of banana flavouring oil. Mix through well till there are no specks of yellow colouring visible and you have a smooth, even yellow chocolate. Now spoon the chocolate into the mould and insert a sucker stick into each duck. The stick should go at least half way up the duck to be secure. Now tap the mould to release the air bubbles and for the chocolate to run smooth. Place the mould in the freezer for about five minutes for the chocolates to set. When the chocolates are set remove them gently from the mould. Using a little left over yellow chocolate as glue, paint the duck's wings and beak and then dip them into the hundreds and thousands. You could also do his feet the same way. Finally place them in small cellophane bags and tie them up with the pastel ribbons. Put an Easter sticker on the packet to finish off the presentation.






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