250g milk chocolate
Deep chocolate moulds
Chocolate Fondant Filling: peppermint, orange, lemon, coffee, butterscotch,
strawberry or pineapple
A thick, soft haired chocolate brush A presentation box
Gently melt the chocolate in a double boiler or in the microwave. Roll small
(marble size) balls of fondant and put them aside. Brush the insides of your
moulds with a thick chocolate layer, so that when you hold your mould up to the
light, no light shines through. Leave the mould aside for a few minutes allowing
the chocolate coating you have just painted to set. You know when the chocolate
has set when it no longer shines. Drop a fondant ball into each brushed mould.
Flatten the ball of fondant so that the fondant fills about three quarters of
the mould. Then top up the mould with melted chocolate. Tap your mould on the
counter to release air bubbles and for the melted chocolate to run smooth. Put
your mould in the freezer to set. When the chocolate feels cold to the touch
your Soft-Centred Indulgence Chocolates are ready to be released from the mould.
Place each chocolate into a paper case. Try handle the chocolates as little as
possible because fingerprints are not beautiful (on food) and handling causes
the chocolates to lose their lovely shine.