How to make it

  • Temper the dark, milk and white chocolates by melting them very slowly in separate bowls each suspended over a pan of simmering water, reducing the chocolate's temperature to 28°C, then heating it to 31°C.
  • Take teaspoons of the tempered chocolates and spread each teaspoon onto sheets silicon parchment, to form even-sized discs.
  • Press one each of the ingredients into the melted chocolate and place in a cool place to set.

Reviews & Comments 1

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    " It was excellent "
    berry ate it and said...
    Mmmmmmmmmm....... delicious! Love them! Thanks dear ...
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