AL HALABY EST. for Trading


  home   Contact Us

CHOCOLATE RECIPES



Foiled Chocolate Mint Christmas Medallions


Requirements:
250g milk chocolate
Peppermint flavouring oil
1 small flat round mould
Red chocolate foil
Small plastic holly leaves and berries Gold Chord

Method:
Gently melt the milk chocolate in the microwave or in a double boiler. Add two to three drops of peppermint flavouring oil to the melted chocolate and mix through well. Spoon the melted milk chocolate into the round mould, tap the mould to release air bubbles and place in the freezer for about five minutes to set. Cut your red foil into small squares big enough to cover your chocolate rounds. When the chocolates are set and released from the mould cover them with red foil. Take a paper towel and gently smooth them down for a nice, shiny finish. Cut the gold chord into short pieces that fit across the medallions. Stick two pieces of chord across each medallion for a wrapped up gift effect. With a tiny bit of glue stick two holly leaves and some berries in the centre of the medallion and leave to set. A box of these Christmas medallions makes a wonderful Christmas gift. Individual medallions make great place settings for your Christmas dinner.
 




   


 
 

 

 

CHOCOLATE FONDANT

Copyright 2004 - AL HALABY EST. All rights reserved.
Site Designed & maintained by Arch & arts