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CHOCOLATE RECIPES



Lemon Chocolate Rose on Stick


Requirements:
1 chocolate rose mould
250g white chocolate
Lemon flavouring
Yellow powder colouring
Long paper sticks Rose sleeves Mothers' Day ribbon
Mothers' Day stickers

Method:
Melt your white chocolate very, very gently either in a double boiler or in the microwave. Remember that white chocolate is much more sensitive to heat than milk chocolate and so it burns more easily. The hotter it gets the thicker it gets, so if you see it getting thick remove it from the heat immediately and stir it rapidly to cool it down. Add a tiny (match head) amount of yellow powder colouring to your chocolate as well as two drops of lemon flavouring oil. Mix through well till there are no specks of yellow colouring visible and you have a smooth, even yellow chocolate. Now spoon the chocolate into the mould and insert a sucker stick into each rose. The stick should go at least halfway up the rose to be secure. Now tap the mould to release the air bubbles and for the chocolate to run smooth. Place the mould in the freezer for about five minutes for the chocolates to set. When the chocolates are set place them in rose sleeves and tie them up with the Mothers' Day ribbon. Put a Mothers' Day sticker on the packet to finish off the presentation. These lemon chocolate roses are inexpensive to make and are fantastic as Valentine's give-aways in restaurants, office and shopping centres.
 




   


 
 

 

 

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