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CHOCOLATE RECIPES



Caramello-Coffee Supremes


Requirements:
500g Milk chocolate
Deep chocolate moulds
Caramello-Coffee chocolate filling
Paper cases
1 Thick soft brush

Method:
Gently melt the chocolate in a double boiler or in the microwave. 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. Stir through well until you have a smooth even mixture. Place a spoonful of Caramello-Coffee filling into each chocolate shell taking care not to overfill the moulds about three quarters full. 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 Caramello-Coffee Supreme chocolates are ready to be released from the mould. Place each chocolate into a paper case and then into a chocolate box. Try handle the chocolates as little as possible because handling causes the chocolates to lose their lovely shine.
 




   


 
 

 

 

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