Mango Chocolates

Its the season of mangoes & chocolate is already a favorite, so lets mix both the favorites to make a new one!!

INGREDIENTS

• 200gms White Cooking Chocolate cut into small pieces

• 1/2 tsp Mango essence

• Few drops yellow or Orange Colour

PROCEDURE
Melt white chocolate in a double broiler till it starts to melt on edges. Remove from hot water & stir till it turns smooth.
Add essence & colour.
Spoon the mango chocolate in each shell to fill.Gently tap.Scrape off the excess chocolate gently with a pallete knife. Keep the tray n the fridge to set for at least 3-4 hours. Invert mould. Tap lightly to unmould the chocolates. Store covered & refrigerated.

Chocolate Easter Egg

INGREDIENTS

• 1 1/2 Kilograms Chocolate
• 70% Cocoa(Chopped)
• Ice Cubes
• Egg Mould

PROCEDURE

Temper chocolate by heating chopped chocolate over a double boiler. Stir constantly until chocolate is fully melted. Remove from heat and continue stirring. Once chocolate has reached a temperature between 110° and 120°F, allow chocolate to cool at room temperature, stirring occasionally until it reaches a temperature in the low 80s. Re-heat the chocolate until it reaches about 90°F. Maintain the temperature, stirring and pouring the chocolate until it falls off a spatula in a thin line. Take the two sides of the egg mold and fill them with small ice cubes. Pour the chocolate over the ice cubes, then place the mold in a refrigerator. After a few hours, drain the water from the mold. Take the two sides of the egg and gently remove them from the mold. Heat the chocolate up again and lightly brush it onto the flat sides of the egg. Fit the two pieces together and allow the melted chocolate to cool, forming a seal between the two halves.