Chocolates de Pâques

For 24 Chocolates Prep. time: 20 minutes Baking time: none

1 large Chocolate Bar
Dark, Milk or White Chocolate
- purchase in baking section

Cooking Supplies:

Plastic molds of 12 or 24 sections
Choose: Fish, Egg, Rooster, Rabbit, Lamb, Chick, Bell patterns

Recipe for Dark Chocolate:

• Break the chocolate into small squares and let it melt in a large bowl within a pot filled with water.
• Control the temperature at 122° degrees
• Pour the melted chocolate onto a flat metal sheet or a marble cutting board.
• Take a spatula to flatten the chocolate and verify the temperature, let it cool at 85° degrees
• Place it back with the spatula within its bowl and bring back the temperature to 91° degrees
• It is now time to pour it into the molds. The chocolate will harden quickly without any refrigeration.
• Unmold, place into gift box and storage in the bottom of your fridge.

Recipe for Milk and White Chocolate:

• Same technique but different temperatures
• Melt in the bowl at 113° degrees
• Let it cool on the metal or marble at 79° degrees
• Bring it back to 85° degrees and pour into molds

Enjoy this very special treat with your children and family!!!