Friday, March 18, 2016

Pina Colada Choclates


Makes 8 chocolates

White chocolate - 100 gms ( melted)
White rum - 1/12 tbsp
Pineapple Juice - 3 tbsp
Coconut essence - 1/8 tsp


Take deep bottom chocolate mould with lid (lid mould) and line it with melted white chocolate. 
Put it in the freezer for 10 minutes. 
Prepare the lid with the melted chocolate too and keep the same in the freezer for 10 minutes. 
For the filling mix all the ingredients thoroughly.
Take out the moulds from the freezer. 
Take very little of the mixture and fill it inside the mould. 
Cover the mould with the lid and once again keep it inside the freezer for setting. 
When it becomes hard (nearly after 10 minutes), take it out un-mould it and wrap it in decorative chocolate paper. 

Flavour of liquor, pineapple and coconut, is the main essence of this chocolate. In place of rum, vodka, whisky or brandy can be used. These liquor chocolates should be refrigerated when not in use, otherwise it will start melting.

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