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CHOCOLATE RECIPES



Marzipan-Hazelnut Treats


Requirements:
250g Milk chocolate
Deep chocolate moulds
250g Marzipan
100g Hazelnuts
Paper cases
A thick, soft haired chocolate brush

Method:
Gently melt the chocolate in a double boiler or in the microwave. Cover each hazelnut with a layer of marzipan and roll into small balls. 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 marzipan ball into each brushed mould. 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 the Marzipan-Hazelnut Treats 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.
 




   


 
 

 

 

CHOCOLATE FONDANT

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