Christmas Flower Chocolates

1. 1

   In the microwave, melt the red chocolate.

2. 2

   Using a small spoon, carefully pour the chocolate at the bottom of flower-shaped molds, gently tapping the molds so the chocolate is well spread.

3. 3

   Set aside until it hardens.

4. 4

   In a bowl, melt 100 gr. milk chocolate in the microwave. If chocolate should shows a temperature greater than 40 degrees Celsius on a candy thermometer, it is too hot to be used.

5. 5

   Stir it to lower the temperature down to 30u00b0.

6. 6

   Using a teaspoon or a brush, fill the flower mold with milk chocolate.

7. 7

   Set aside so that the shell hardens.

8. 8

   To make butterscotch chocolate: put 1/2 teaspoon butterscotch at the bottom of the mold, gently tapping the molds so the caramel is well spread..

9. 9

   Melt gianduja chocolate. Fill each mold with chocolate to 2/3.

10. 10

    Place a whole hazelnut in the center.

11. 11

    To make almond paste chocolates, fill the mold with chocolate to 1/3.

12. 12

    Fill with a layer of almond paste.

13. 13

    Melt and temper the remaining milk chocolate and add to the chocolate molds to finish filling.

14. 14

    Let chocolates set at room temperature for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.