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CHOCOLATE RECIPES



Marshmallow Chocolate Egg


Requirements:
1 pack pink and white marshmallows
1 medium Easter egg mould
250g milk or dark chocolate
Medium cellophane bags for packaging
Pastel ribbon strips for decorating Easter stickers

Method:
Cut up pink and white marshmallows (with a pair of clean scissors) into small cubes. Leave some marshmallows un-cut for later. Gently melt your chocolate in the microwave or in a double boiler. Now pour your chocolate into both halves of the egg and fill them to the top. Leave the chocolate to cool. When the chocolate has cooled enough you will see that it has set around the edges of the eggs. When that border around the edges is about 3mm thick you can empty the rest of the chocolate back into the pot. This will leave you with two empty half eggs. Now place the moulds into the freezer for about three - five minutes to set. Once set, you can fill both halves with chopped up marshmallows. Now fill the eggs up with chocolate. Tap well so that the chocolate runs in between all the gaps left by the marshmallows. Place the mould back in the freezer to set. When they are set remove the solid half eggs from their moulds. Finally you need to cut up the rest of the marshmallows for decorations. Cut the marshmallows as though you were going to cut off the top circle, then cut again till you have five petals cut from one marshmallow. (You will see that the circles become petal shaped). Now, with a tiny bit of melted chocolate you can stick the petals onto the eggs in a flower formation. Place each egg in a cellophane bag and tie with attractive pastel coloured ribbons. Add an Easter sticker as a finishing touch.
 




   


 
 

 

 

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