Difficulty: Cuisine: Saved: | 45 | Recipe by: Cadbury Kitchen |
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Hot Choc Shots
Ingredients:
Method:
- 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
- USING a spoon or piping bag 3/4 fill 16 x silicon mini muffin pans with the chocolate. Allow to firm a little at room temperature before carefully inserting the spoons
- 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
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