Homemade Easter Chocolate
This Easter, how about making chocolate at home so you and your kids can use up leftover candy or candied fruits and create your yummy versions?
Method
Break 400g of chocolate into a large bowl.
Place a saucepan on the stove. Choose a size that can carry the bowl.
Place the bowl with chocolate on top. Make sure that the bottom of the bowl doesn't touch the water in the pan.
Stir until the chocolate melts well into a gooey consistency.
Then place a baking paper on the counter. Pour the melted chocolate onto baking paper. Spread it into a single, even layer using a knife or a spoon.
Use the same method (bain-marie) to melt the white chocolate as well. Then you can pour it on top of the other chocolate.
Now you can shape and decorate it to your taste.
Keep it at room temperature, below 25°C.
In airtight jars, they retain their freshness for up to 2 weeks. Bon Appetite!
