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CHOCOLATE RECIPES



Chocolate Shrek Lolly


Requirements:
1 Shrek mould
250g White chocolate
Green powder colouring
Mint flavouring oil
Cellophane bags for packaging Purple ribbon

Method:
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 green powder colouring to your chocolate as well as two drops of peppermint flavouring oil. Mix through well till there are no specks of green colouring visible and you have a smooth, even green chocolate. Now spoon the green chocolate into the mould, 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 place them in cellophane bags and tie them up with green ribbon.
 




   


 
 

 

 

CHOCOLATE FONDANT

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