Day 6 of our 12 Cakes of Christmas has arrived! These are not exactly cakes but they do make a great gift for any chocoholic who is missing proper chocolate after leaving dairy behind! We just melted the chocolate down normally, but if you have more time (and the skills) in your hands you can temper the chocolate to make them gloriously shiny! We used a chocolate mould that we brought from Lakeland but there are many alternatives floating around supermarkets and bake shops! If you fancy being more creative you can melt some dairy free white chocolate down and create two toned chocolates!
Enjoy!
Ingredients:
Bar of 70% cocoa and above dark chocolate (we used lindt)
Method:
1)In the microwave or in a bowl over some simmering water, melt the chocolate slowly to avoid burning the chocolate.
2)Pour the freshly melted chocolates into the moulds until filled to the top. Tap the moulds onto a flat surface to remove the air bubbles that may have caught in the chocolate. Pop the chocolate in the fridge and leave to set until completely hard. Not tempering the chocolate may leave slightly lighter specks on the chocolate where the chocolate becomes cold but this is both fine and entirely normal.
3) When set, pop out the chocolates carefully with cold hands and onto a clean surface. Now you can wrap the chocolates or keep in the fridge until required at Christmas!
Happy Baking!
xoxox
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