2.) microwave in half minute succession storing in between until smooth n melted. Takes about 2minutes depending on the power of the microwave.
3.) let it come to room temperature. ( feel the bottom of the bowl to ensure its at room temperature, please note even slightly warm is not okie to pour or spoon)
4.)let it come to room temperature.
5.) repeat the above process every time you feel the chocolate is not in right consistently to spoon, it's too thick or dry)
6.)Keep round cup shaped moulds ready for use
7.) pour the melted chocolate in the moulds to get flat disks.
8.) immediately decorate with pistachio slices, raisins , cranberries, walnuts, honey wheat flakes cereals powdered, etc .
9.) Keep in freezer for 5 mins to set.
10.) remove n unmould.
11.) serve.
12.) if you wish to pack let it stay in cool dry place for 12 hrs. Then pack.
Tips:- 1.)work on small quantities of chocolate to avoid too much re-heating and wastage.if more chocolate is needed then it can be melted within no time.
2.) Do not heat the chocolate more than 3-4 times , it looses its flavor .
3.) keep all bowls n spoons dry ,no water should be on them at all and also your work station should be dry too.
4.) maintain a separate knife and chopping board for chocolate making
5.) consume chocolates within 7days
6.) never keep them in fridge they absorb other flavors and smells and also go very hard.
7.) store them in a cool dry place.
8.) if by any chance the chocolate is not set well or texture is not right it can be melted and reused.
9.) never use cooking chocolate or tampered chocolates(ready made) they will not set n become sticky upon human touch.
10.) avoid touching the chocolate often once they are ready , they get finger marks n loose their smooth finish.
11.) always use fresh ingredients for better taste n quality.
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