Milk Mendiant

Milk Mendiant


500 gms milk cooking chocolate

1 per piece prunes

1 per piece almond

1 per piece raisin

1 per piece cashew

1 per piece apricot


Melt the milk chocolate in a microwave oven or a double boiler.

Cool it down to 26 degrees and warm upto 28 degress to temper the chocolate and ensure a good crystallisation.

Put the chocolate into moulds and scrape off excess chocolate.

Tap the mould onto a surface to avoid air bubbles.

Set cashew, almond, prunes, apricots and raisin while the chocolate is still in semi liquid state. Demould and serve.