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CHOCOLATE RECIPES



Chocolate Rum Swirls Divine


Requirements:
500g White chocolate
Deep chocolate moulds
Rum chocolate filling
Paper cases

Method:
Gently melt the chocolate in a double boiler or in the microwave. Add five large tablespoons of Rum chocolate filling into the centre of your melted white chocolate. Do not mix! With a spoon, very gently, pull the dark Rum filling through your white chocolate, so that it makes thick dark streaks in the bowl. If you mix the filling through too vigorously the streaks will disappear and the chocolate will become a light brown even mixture. You don't want this to happen; you want to keep as much contrast as possible so that the marbled effect is obvious. Spoon the mixture into your moulds taking care to get brown and white stripes into each mould. Tap the mould on the counter to release air bubbles and for the backs of the chocolates to run smooth. Put your mould in the freezer to set. When the chocolate feels cold to the touch the Chocolate Rum Swirls Divine 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 attractive on food and handling causes the chocolates to lose their lovely shine.
 




   


 
 

 

 

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