Chocolate Drops in Moulds
Ingredients
Directions
Prepare the moulds
Prepare two types of moulds: one thin copper mould with a design and one flat metal mould of the same size.
Shape the chocolate
Fill the hollow mould with a small ball of prepared chocolate.
Cover it with the flat mould and press to shape.
Allow the chocolate to cool until it can be easily removed from the mould.
Ensure the chocolate is well impressed and shiny.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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The step that matters
Cool until the chocolate releases. Chocolate must cool and set before it is removed from the mould. Removing it too early can distort the design or leave it soft and dull, while waiting until it is fully firm helps it release cleanly and keep its shine.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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