Enjoy the taste of the delightful Christmas recipe.
Chocolate callebaut dark 1000 gm
Cocoa butter 10gm
1. Melt the chocolate at 48 – 50 degrees C.
2. Temper the chocolate in the marble table.
3. Temperature should be 30 – 32 degrees C.
4. Clean the mould, apply tempering chocolate.
5. Refrigerate until the chocolate is fully set.
6. Take out from fridge and remove from mould.