Directions
Initial Preparation
Place a piece of waxed paper on a baking sheet. You will be putting the centres
on this, and setting them aside for the chocolate to get hard; so you want the waxed paper to
be supported by something you can pick up and move.
Preparing the Centres
Melt the unsweetened and semi-sweet chocolate in the top of a double boiler. Be careful
not to scorch the chocolate, nor to get any steam in it.
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When both the kinds of chocolate are melted, stir them together.
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Remove from the heat. Stir in the ground almonds.
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Let the mixture cool slightly, so you can handle it. Then, using a teaspoon, scoop out
a little of the mixture, and shape it in your palm into the form of a ball. (You will
probably find this easier if you dust your palm with ground almonds.)
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Place each finished centre on the sheet of waxed paper, a little apart from the others so they
don't touch.
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Leave the centres in a cool place to harden. They will keep fine for several days if
necessary.
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Dipping the Centres in Milk
Chocolate
Before starting, put the centres in a bowl. That way you can reuse the waxed paper.
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Melt the milk chocolate in the top of a double boiler. Be careful not to scorch
the chocolate, nor to get any steam in it.
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Using a chocolate dipper or a fork, lift one of the centres
and dip it into the milk chocolate. (If you are using a fork, don't spear the centre with
it, or it will crack in two. Just slide the fork underneath.)
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Turn the centre so that it gets completely coated on both sides
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Gently remove the finished piece of chocolate, and put it on the
sheet of waxed paper. Repeat the process with the rest of the centres, making
sure to set each a little apart from the others, so their chocolate coating doesn't touch.
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When all the centres have been dipped, set the chocolates in a
cool place until the coating has hardened.
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Storage
When the coating is hard, put the chocolates in a tin. Store them in a
cool place, such as a pantry or a lower shelf in the refrigerator.
Makes several dozen chocolates.
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