| 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
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