CHOCOLATE BOX BY chef Lal Majid

CHOCOLATE BOX


Directons
Use a ladle to completely fill the mold with tempered chocolate.shake the mold around a little to ensure that the tempered chocolate coats every surface of the mold cavities.
Turn the filled mold over the bowl of chocolate allowing any excess chocolate to drip out. Lightly tap the mold ,to remove excess chocolate.
Turn the mold upside down over a bowl and tap with the scraper again.t

he majority of the chocolate should fall out into the bowl underneath to leave the shell of chocolate coating each hole.turn the right way up and scrape off the exess chocolate.place the mold upside down on baking tray.leave it to set for 10-15 minutes in a cool,dry area.
Once it has begun to thicken and set.use a knife scraper to scrape top of the mold clean.return the mold to the baking sheet and allow it to finish setting,before adding the filling.
Scrape off the excess to create what will sctually be the bottm of the mold.this thin layer of chocolate is then allowed to harden before the molds are inverted and lightly tapped to remove the finishing molded chocolate.
fill it with any Chocolate balls, or other.Enjoy

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