Chocolate Bouquet

About Chocolate Bouquet

Ingredients

• Soft centered white chocolates as required
• Dark nutty chocolates as required

How to Make Chocolate Bouquet (Stepwise Photos)

Method

1. Wrap each soft centered white chocolate and nutty dark chocolate individually in colorful chocolate wrappers.
2. Wrap the wrapped chocolates again with stiff paper and seal with a cello tape. Stick them onto the edge of each stick. Cover the cello tape on each chocolate stick with decorative paper.
3. Gather all prepared wrapped chocolate sticks and stick them together with a cello tape.
4. Take a big square decorative paper, place some green leaves and chocolate sticks, cover the paper around them and tie them with a golden net cloth.
5. Decorate with some small white flowers and present the bouquet.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps