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First, break the chocolate slab into small pieces preferably ½’’ pieces and place them in a microwaveable bowl.
Melt it for about 1 minute with 900W. Stir it well to make all the chocolate of the same temperature.
Then chop the nuts into small pieces and add the nut pieces and raisin to the chocolate mix.
Pour the chocolate and raisin mixture into the silicon/plastic molds.
Pat the mold on your kitchen counter to make it even so that you get a finished look after its set.
Refrigerate the mold for at least 15 minutes. Once set you can unmold them and wrap it if you desire with wrappers and keep it in a dry and cool place.
It doesn’t need refrigeration once it’s set properly.
For this, you need any jam of your choice.
Fill the mold with chocolate half and coat it around fully so that it’s fully coated with chocolate. You can use a spoon or a cooking brush to coat the mold with chocolate.
Now take a piping bag and put jam in it and make a small hole on the front. All you need is to squeeze a little jam in each shape.
Then pat the mold on your kitchen counter so as to have the jam set in and then fill the remaining space with the melted chocolate.
Viola you get a jam filled chocolates (I did with raspberry jam).
Then refrigerate the mold for at least 15 minutes.
Once set you can unmold them and wrap it if you desire with wrappers and keep it in a dry and cool place. It doesn't need refrigeration once it’s set properly.