What you need
500g CADBURY Dark Chocolate Melts, melted following MW instructions
These delicious shots of chocolate will make hot milk or coffee come to life. They make a great gift too… particularly in the cooler months.
1. USING a spoon or piping bag ¾ fill 16 x silicon mini muffin pans with the chocolate. Allow to firm a little at room temperature before carefully inserting the spoons.
2. ALLOW to set at room temperature. Once firm wrap in cellophane bags and tie in bunches or ropes of 8. Sir into hot milk or coffee until melted for a rich chocolatey flavour. Serve immediately.
Microwave Melting of Chocolate
Chocolate always needs care when melting it. To melt it in the microwave, use a clean microwave proof bowl (plastic is great, if it is really clean, as it doesn’t retain heat) and only use 50% power.
Break or chop the chocolate into small even sized pieces, or use melts, and place in the bowl. (Melt in batches, to avoid overheating, if you have more than 500g.)
Begin to melt the chocolate: Microwave on 50% power in 20 second increments, stirring the chocolate between each burst of power. Stirring the chocolate helps to evenly heat the chocolate and avoid hot spots.
For 250-500g chocolate use 3 or 4 x 20 second bursts, then 1 or 2 x10 second bursts. Only microwave the chocolate until about 75% of it has melted. The rest will melt as you stir it, due to residual heat.
This gentle application of heat will safeguard against overheating your chocolate, and it will help to preserve its temper.
Using a digital thermometer to gauge the temperature takes the guess work out of the process.
For dark chocolate heat only to approx. 30-32°C
For milk chocolate heat only to approx.. 29-30°C
For white chocolate heat only to approx..28-29°C
Allow the chocolate to cool a little. Dip a spoon in it and set aside to set. If it sets fairly quickly (in 3-5 minutes) it has likely retained its temper and you can proceed to dip or coat your food.