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CHOCOLATE RECIPES



Chocolate Ice-Cream Cases


Requirements:
1 deep square chocolate mould
250g Milk chocolate
1 thick soft haired paint brush

Method:
Gently melt the chocolate in a double boiler or in the microwave. Brush the insides of your mould 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. Then paint a second layer. Place the mould in the freezer for a couple of minutes to set. Very gently remove the chocolate shells from the mould. Fill with ice-cream or pudding and serve. You can also store them in a cool cupboard for future use.
 




   


 
 

 

 

CHOCOLATE FONDANT

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