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Soft Centre Choc Indulgence

250g milk chocolate
Deep chocolate moulds
Chocolate Fondant Filling: peppermint, orange, lemon, coffee, butterscotch, strawberry or pineapple
Paper cases
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.






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