Sweeth Tooth

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Cappucino

Chocolaty sweetness and hearty coffee unite to create A Cappuccino chocolates.

Makes: 7 dozen

Time required: 1hour  35mins

 

Ingredients:

100gm fresh cream, 25 gm instant coffee powder,300 gm Milk Chocolate, 600gm White Chocolate, 2gm shading instant coffee.

 

Method:

Boil the cream for ten mins. Add 25gm coffee and bring it to a boil again. Cool. Add 300gm melted Milk Chocolate. Stir Well. In a mould lightly sprinkle coffee powder into each and every hollow mould shell for a shaded effect. Melt and temper White Chocolate. Put White Chocolate in a mould. Turn mould upside down to make hollow shell. Cool shells in a refrigerator for 10mins. Take shells out and fill up with coffee truffle mixture. Top up the shells with the balance melted white chocolate. Cool in refrigerator for 15mins. Tap each chocolate out lightly from the mould so they do not break. Each chocolate will have a slightly shaded on the top. Arrange on a platter and serve.