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Caramel Chocolate Egg

1 small to medium Easter egg mould
250g Milk chocolate
Bulldog clips
1 tin Nestle Treat (caramelised condensed milk)
Cellophane bags for packaging Thin strips of pastel ribbons
Easter stickers

Melt your chocolate very, very gently either in a double boiler or in the microwave. Now pour your chocolate into all the half eggs 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 empty half eggs. Now place the moulds into the freezer for about three - five minutes to set. Once set you can fill each half egg 3/4 full with Nestle Treat. Then top up the mould with chocolate to cover the caramel. Tap the mould to release air bubbles and to let the chocolate run smooth. Now place the mould back in the freezer to set. When the half eggs have set gently remove them from the mould. Place each half in a small cellophane bag and tie with strips of pastel ribbon. Add an Easter sticker to the package as a finishing touch.






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