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Small moulded shapes
Preparation info
- Makes
50
small shapes - Difficulty
Easy
- Ready in
40 min
Appears in
Published 2003
In this recipe more than all the rest, the quality of the chocolate is the key to success. Couverture chocolate, so rich in cocoa butter, is perfect for all moulded shapes, whether large or small.
Ingredients
300 g 11 oz
Method
Melt the chocolate in a microwave oven or bain-marie.
- Pour the melted chocolate into the mould, ensuring that each shape is filled and that all the chocolate is spread out by tapping the base of the mould for a few seconds to release any air bubbles that could spoil the surface of the chocolate shapes.
- Scrape any excess chocolate off the mould on to the