0
(0)
CATEGORY CUISINE TAG YIELD
Candies 1 Servings

INGREDIENTS

1/2 lb Bittersweet chocolate, grated

INSTRUCTIONS

(This much chocoalte should fill about 16 1-oz metal or plastic candy
molds.) Follow directions for melting and tempering chocolate (see
Chocolate Coating). When the chocolate is ready, prepare the molds - which
should be at the same temp as the chocolate - by briefly brushing them with
hot air from a hair dryer just before pouring chocolate into them. Fill
each mold to the top, rapping it gently on a counter to dislodge any air
bubbles in the chocolate. Place the molds on a cookie sheet (or in a pan)
and put in the refrig. for an hour or until the chocolate sets. To unmold,
let stand at room temp. for a few minutes then rap firmly on counter and
invert. Store tightly covered in the refrigerator.
Recipe by: Homemade Good News (Vol 4 No 2) Posted to MC-Recipe Digest V1
#567 by Sean Coate <swcoate@peganet.com> on Apr 14, 1997

A Message from our Provider:

“God is waiting for you”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?