Wednesday, March 14, 2012

Marbled Easter Chocolates


Giving chocolates at Easter time can be almost as much fun as eating them - especially if you make them yourself.

100g white chocolate, roughly chopped
100g good-quality dark chocolate, roughly chopped
1. Melt white and dark chocolates in separate heatproof bowls over simmering water, making sure the bowls do not touch the water, then allow to cool slightly.
2. To fill the moulds, place 1 teaspoon of white then a teaspoon of dark chocolate in each mould and use a wooden skewer to swirl the chocolates together. Give mould a few taps on the counter to dispel any air bubbles, cool completely and refrigerate for about 1 hour or until firm. 

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