Designer Chocolate Class 15 | Manisha Bharani Kitchen

Designer Chocolate Class 15 | Manisha Bharani Kitchen

Tangy Bites Chocolate
Ingredients:
Silver Cocoa Butter
Yellow Cocoa Butter
Red Cocoa Butter
Molten White Chocolate
Orange Marmalade

Method:
Take the Poly-carbonate chocolate mold and coat it with Silver, Yellow and Red Cocoa Butter forming patterns.
Allow the mold to rest in the freezer for 30 seconds.
Now, coat the mold with White Chocolate and freeze for 30 seconds. (Repeat this step twice)
Now, add Orange Marmalade to the center of the coated mold and then fill each mold with Molten White Chocolate.
Freeze the Chocolates for 1 minute in the freezer.
Unmold the Chocolates and the delicious Tangy Bites Chocolates are ready to serve!
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