Ingredients:
Double boiled chocolate paste
Raisins - 100 gms
Sugar - 100 gms
Method:
- Caramalise the sugar by pouring it into a kadai or tawa..
Raisins - 100 gms
Sugar - 100 gms
Method:
- Caramalise the sugar by pouring it into a kadai or tawa..
- Keep stirring until it melts and turns brown, and turns into a pouring consistency.
- Pour the caramel onto a greased plate and wait until it cools.
- Tilt the plate onto a platter.
- Break the caramel sheet into teeny, crunchy pieces.
- Mix in the raisins.
- Add this mixture into the double boiled chocolate paste. scoop out a spoonful of the paste at a time and drop it into each mould.
- Refrigerate. Set.
- Take them out. And wrap.
- Another variation would be the fruit and nut, which could be had if the ingredients were crushed and roasted almonds and raisins, instead of caramalised sugar.
- Another variation would be the fruit and nut, which could be had if the ingredients were crushed and roasted almonds and raisins, instead of caramalised sugar.
- And if its the orange tart that you are musing about, just add a dash of orange based oil essence into your double boiled chocolate.
- And repeat the process of dropping the paste into your moulds.
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