Cake twenty-five Choco Lollipops

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You don’t need special ingredients for these lollipops: you need chocolate, of course, patience, some free time, your fancy and the right moulds! They’re not complicated to make but you have to proceed step by step and be extremely precise when filling the spaces if you’re using chocolate of different colours.

These chocolate lollipos are in the shape of an egg, and they’re typical of Easter but chocolate is too good to be limited to a special time of the year... so you don’t have to wait until next year to have a go.

g 100 white chocolate 

g. 200 milk chocolate

g. 300 dark chocolate

any food dye you like

lollipos sticks

1. Make sure your lollipop mould is clean and dry.

2. Melt chocolate first of all. You can use a microwave which is faster, if you like  but I prefer the double boiler as you can better control the temperature. Set up your double boiler with a small amount of water - the water should not be touching the top pan- and warm it over medium-low heat. 

Start with white chocolate. Cut it in small pieces and place them into pan,  stirring occasionally, just until the mixture is smooth, then remove the pan from the heat. White chocolate is particularly sensitive to burning, so take extra care and stir meticulously.

3. When chocolate is melted and smooth, take a spoon and dip it into the white chocolate. Place enough white chocolate in the bottom of each cavity. 

4. Refrigerate for about 10 minutes or until chocolate is set. 

5. Melt the milk chocolate following the same procedure. 

6. Place some chocolate spoonfuls into the mould and continue to add until cavities are full.

7. Position lollipop sticks in place. 

8. Refrigerate to set. 

9. Pop the lollipops out of the  moulds. Decorate to your taste. Place them in small cellophane bags with a ribbon, for example.

You can alternatively use dark, milk or white chocolate and add any food colouring too. It’s all up to you and you fancy!

 

also visit:

http://time-for-a-cake.blogspot.it/2013/05/cake-twenty-five.html

Cake twenty three - Easter Eggs

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Patience is the secret ingredient for chocolate eggs and of course good quality chocolate!

It’s better to start from smaller chocolate eggs if it’s your first time.. 

Eggs can either be empty inside or solid, in which case you can fill them with a creamy chocolate mixture, some small meringues or crunched hazelnuts.

Plain Solid Eggs

200 g dark chocolate 

Cut chocolate in small pieces and place it in a heatproof bowl over a saucepan half filled with simmering water. Stir until it’s melted. 

Pour spoonfuls of the melted chocolate into the choco egg moulds until they’re filled up to the brim. Remove excess chocolate with the help of a knife to ensure a clean edge. Refrigerate until set. Carefully un-mould the egg halves and place them on a clean surface. Don’t touch them too much or they will start to melt from the heat of your hands. Heat a knife, take two halves, gently push them together and use the knife to stick them together. The blade musn’t be too hot or you’ll have holes in the egdes.

Follow the same procedure for bigger eggs.. 

Rich Solid Eggs

200 g dark chocolate

100 g milk or white chocolate

100 g small meringues

100 g crunched hazelnuts

Repeat same procedure to melt chocolate. Pour spoonfuls of the cholate into the mould, use a knife to scrape the excess chocolate from the mould. Give it a good vibrating shake so that all the air bubbles are gone. Scrape again. Let the chocolate sit for about 5 min, then flip the mould over allowing the chocolate to pour out. Scrape once more time to ensure the neatest shells. Flip it back. Cool a fe

w minutes. 

Now you can fill them with some melted milk or white chocolate and add some small meringues or hazelnuts to your taste. Let filling sit for about 15 minutes, then pour more melted chocolate over the mould. Scrape again to remove any excess. Refirgerate for 15 minutes. Then place in the freezer for 5 minutes and they’re ready to un-mould. Now carefully push the two halves together and use a heated knife to stick them together.

Fancy Chocolate Easter Egg

300 g dark, milk or white chocolate

Follow same procedure. Decorate to your taste.

Add some Rice Krispies when the chocolate is melted if you want to make a really special Easter Egg. 

Use Coco Pops if you’re making a white chocolate egg.

also visit: 
http://time-for-a-cake.blogspot.it/2013/04/cake-twenty-three.html