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CHOCOLATE RECIPES



Chocolate Ganache


Requirements:
200g dark/milk or white chocolate
1 Tablespoon butter
80ml cream
Liqueur for flavour

Method:
Melt the chocolate and butter together very gently over a low heat. While melting the chocolate heat the cream but do not allow it to boil. Add the hot cream to the melted chocolate and add two tablespoons of liqueur for flavour if you wish. Leave to cool and then use for spreading over cakes or as a soft centre for delicious home made chocolates.
 




   


 
 

 

 

CHOCOLATE FONDANT

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