Flavoured Chocolates
Top Rated Recipe
Key Details:
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prep time: 1 hour
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Cook time: 10 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: French
Key Ingredients:
Compound chocolate
Peanut butter
Orange marmalade
Roasted hazelnuts
About Flavoured Chocolates
Table of Contents
Chocolates are a
favourite with most and these are sure winners
- Compound chocoaltes, chopped 250 gms
- Peanut butter ¼ cup
- Orange marmalade ¼ cup
- Roasted hazelnuts as required
Step 1. Heat sufficient water in a deep non-stick pan, keep a bowl over it. Put the chocolate in the bowl and let it melt. Take the bowl off the pan and stir till smooth and cooled down.
Step 2. Fill one piping bag with peanut butter and another with orange marmalade.
Read MoreIngredients
- Compound chocoaltes, chopped 250 gms
- Peanut butter ¼ cup
- Orange marmalade ¼ cup
- Roasted hazelnuts as required
How to Make Flavoured Chocolates (Stepwise Photos)
Method
- Heat sufficient water in a deep non-stick pan, keep a bowl over it. Put the chocolate in the bowl and let it melt. Take the bowl off the pan and stir till smooth and cooled down.
- Fill one piping bag with peanut butter and another with orange marmalade.
- Now take a chocolate mould and put roasted hazelnuts in the dents. Pour hot melted chocolate on top of these roasted hazelnuts. Level it out with a palette knife and let it set at room temperature.
- Pour some melted chocolate in another chocolate mould. Fill some of the dents with peanut butter and some with orange marmalade. Fill them with more melted chocolate. Level out with a palette knife. Let it set at room temperature.
- Keep the moulds in the refrigerator to chill. Arrange them on a serving platter and serve.
Additional Tips and Tricks
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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
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