AL HALABY EST. for Trading


  home   Contact Us

CHOCOLATE RECIPES



Variegated Chocolate Ivy Leaves


Requirements:
250g White Chocolate Green chocolate colouring Peppermint chocolate flavouring
Variegated ivy leaves (well washed and dried)

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. Divide your melted chocolate in half so that you can keep half of it white and colour the other half green. Add a tiny (match head) amount of green powder colouring to your chocolate as well as four drops of peppermint flavouring oil. Mix through well till there are no specks of green colouring visible and you have a smooth, even peppermint green chocolate. With a soft brush paint the back of the leaves thickly with the melted chocolate. Follow the colouring on the leaves to get a natural look. Leave the chocolate to set on the leaves. When set, gently peel the leaf away from the chocolate. Variegated chocolate ivy leaves are wonderful garnishes for desserts and cakes.
 




   


 
 

 

 

CHOCOLATE FONDANT

Copyright 2004 - AL HALABY EST. All rights reserved.
Site Designed & maintained by Arch & arts