Chocolate Confectionery

Ingredients

1,000 g White Couverture
50 g Cocoa Butter
50 g Dreidoppel Flavor Paste

Instructions

  1. Melt couverture and cocoa butter. Add paste of your choice and mix thoroughly until a homogeneous mass has formed.
  2. Pour chocolate in molds.
  3. Shake molds gently to avoid air bubbles.
  4. Set aside to cool and harden.