Rasberry Chocolate Jellies

Ingredients
1 cup Basic chocolate
seedless rasberry jam
Method

• Coat the mould with this melted chocolate.
• Refrigerate for few minutes till it hardens.
• Fill in the rasberry jam in the coated mould.
• Cover ths jam with melted chocolate.
• Cool ths mould until the chocolate hardens.
• Remove the chocolate from the mould taping the mould.
• Your rasberry chocolate jelly is ready.

Chocolate Cashew Clusters

Ingredients :
1 cup unmelted Basic chocolate
3/4 cup coarsely chopped cashews
fluted paper baking cups (petit-four size)

Method :

• Melt the chocolate.
• Carefully spoon into petit-four cups until full (a little bit more than 1 teaspoon of the chocolate-nut mixture).
• Refrigerate 10 to 15 minutes.
• Makes about 20 candies.

Basic Chocolate

Ingredients
5 tbsps milk powder
5 tbsp Sugar
1 1/2 tbsp ghee
2 tbsp coco powder
Little quantity of water

Method

• Mix all the ingredients in a vessel ( except water)
• Take another vessel with water in it .
• Double boil the mixture ( put the small vesselof the mixture in the other one and boli)
• While boiling add bit of water.
• After about 5 mins remove the mixture.
• Allow to set in a greased plate in the refrigerator.
• Cut it into pieces.