Beryl Dark Chocolate Candy
I DIY this recipe myself
INGREDIENTS
1 cup of dark chocolate (I used Beryl 52%)
Toasted whole almond nut
STEPS
- By using double boiling method, melt dark chocolate.
- When the chocolate has melted, use a teaspoon to scoop a teaspoonful chocolate into the mold.
- Put an almond in the middle.
- Pour another teaspoonful of chocolate to cover the entire almond.
- Put in the freezer for 20 minutes to freeze.
- Remove chocolate from mold (best when it is cold and solid).
- Store in container in the fridge to be enjoyed.
NOTES
- I can yield about 1 and a half tray of chocolate candies using the mold I'm using. So, maybe I can times 1.5 for this recipe to get 2 trays full.
- The chocolates don't stay in shape very well in room temperature for too long. Probably because I didn't temper the chocolates properly. I simply chose the shortcut by melting and reshaping.
- The chocolates do taste more a less like outside sold chocolates. After all, I'm using the same Beryl brand chocolates. Just that it melts faster. Best serve immediately after taken out from fridge. It melts in your mouth like WOOOPS! =)
I got shiny chocolate
Metal molds can make chocolates
Just need more patience when removing them from mold
They do work
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