Saturday, September 22, 2012

Chocolate Leaves

500 g milk powder

200 g cocoa
600 g sugar
200 g butter
150 ml water
vanilla / lemon essence

1 cup of dried raspberry
1 cup of dried mango
1 cup of dried

Place sugar with water in a saucepan over heat, and stir constantly until the sugar dissolves. Then remove from heat source, add the essence and continue mixing. 

In a bowl, pour the milk powder, the butter, the cocoa,
and then, pour over the water with the dissolved sugar from the previous step, and stir continuously until it reaches a smooth paste and becomes a little bit sticky.

Place in a tray (I used a glass tray) transparent film, and pour over it the chocolate composition and press down on it a little bit.

Grind the dried fruits separately, then place them over the chocolate into patches of different colors, pressing down after they're added.

Let it cool down, then cover with kitchen transparent film and press down on it lightly. Place it in the refrigerator.

After about an hour, remove from refrigerator and cut into various leaf forms.


Store in refrigerator.

Find below other variations of this recipe:
White chocolate Easter eggs



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