Method:
To melt, cut the chocolate into smaller pieces, about 1/4th pieces. Put chocolate in a stainless steel bowl or a small saucepan that can sit over a pan of water. This makes a double boiler.
Fill the pan with 1” water and put it on fire to boil. When water boils, reduce heat to minimum.
Place the bowl of chocolate on the simmering water, making sure that the base of the bowl does not corn into contact with the water.
Once the chocolate starts to melt, add butter to it. very gently stir with a rubber spatula or a spoon.
When almost melted, switch off the fire. Remove bowl from saucepan and place on kitchen platform. Do not overheat the chocolate.
Temper the chocolate for 1-2 minutes till fully melted and glossy. Smoothen the chocolate with a large spoon and bring to room temperature. Make sure that there are no lumps or trapped air to disturb the texture of the chocolate.
Leave the bowl of remaining melted chocolate on hot water till further use, but make sure that the fire is off.
With the help of a spoon pout melted chocolate in moulds and let it cool down. Tap the mould little before keeping it in the fridge to remove bubbles n have a smooth finish. Let it be in fridge for 10-15 mins.
Tap on the back side of the mould and take out the chocolates in a clean tray. .
Wrap it in the paper of your own choice .Use your creativity to decorate and pack.
NOTE: Do not melt chocolate over direct heat( unless melting with other ingredients like cream butter or centres – in the case keep the heat very low )
