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Step 5Making the chocolates - Basic chocolate techniques.
To fill the moulds the chocolate needs to be melted. Chocolate requires very little aheat; if the heat is too direct it will burn the chocolate. The easiest method to melt chocolate is over simmering water. A large frying pan was used with two cups for white and milk chocolate. The heat can be constantly left on allowing the chocolate to remain melted and ready for use.
When combining the chocolate with nuts or 100s & 1000s. I used separate plastic containers as this doesn't contaminate the two melting cups. The chocolate will remain melted for quite a little while when not over a heat source.
Filling the moulds is straight forward, simply spoon the melted chocolate mixture into the moulds. Then place the moulds into the freezer for approximately 10 minutes to set (longer for fridges)
Once set remove the chocolate from the moulds carefully, preventing damage to the chocolate.
When combining the chocolate with nuts or 100s & 1000s. I used separate plastic containers as this doesn't contaminate the two melting cups. The chocolate will remain melted for quite a little while when not over a heat source.
Filling the moulds is straight forward, simply spoon the melted chocolate mixture into the moulds. Then place the moulds into the freezer for approximately 10 minutes to set (longer for fridges)
Once set remove the chocolate from the moulds carefully, preventing damage to the chocolate.
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