Thursday, May 15, 2008

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.