Chocolate Confectionery
Ingredients
| 1,000 g | White Couverture |
| 50 g | Cocoa Butter |
| 50 g | Dreidoppel Flavor Paste |
Instructions
- Melt couverture and cocoa butter. Add paste of your choice and mix thoroughly until a homogeneous mass has formed.
- Pour chocolate in molds.
- Shake molds gently to avoid air bubbles.
- Set aside to cool and harden.