These chocolate treats use tempered chocolate. As with my previous recipe for chocolate boats, the process of tempering is not necessary. The chocolate is never taken out of temper as it does not go over 32°C. This makes creating chocolate elements to your recipes quite straight forward.
There are 4 different fillings here to try but once you have mastered the process you could experiment with others.
Remember to follow the few basic rules and your chocolates will be delicious.
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Who doesn’t like chocolate!
Well as you might have noticed, I love it. As Easter is approaching and chocolate is always on the menu at this time of year, I thought I would dedicate a whole video to it.
Here I will show you my quick and easy way to make sure that the chocolate you use at home is always tempered. There is no fusing about with thermometers and no hard work to do it.
As long as you have a microwave and a plastic bowl, you can do this without any fuss.
Once you have mastered the technique you can let your imagination take over.
Try it for yourself and you will never be afraid of tempering again……
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Let’s face it, chocolate covered ice-cream bars are such a delicious treat. Wouldn’t it be great if we could make our own custom made ones at home. Well here’s my interpretation of just that.
My favourites have always been vanilla with streaks of caramel or raspberry through the ice-cream all nicely covered with a crisp chocolate shell.
So that’s just what I have made for you today….
