These chocolates are simple to make using pre-formed plastic moulds, yet they look very professional.
Fruit fondant is available from specialist foods shops and comes in a variety of flavours, including coffee and nut.
ingredients
makes 24
8 squares plain, milk or white chocolate
1 cap real fruit liquid fondant
3 - 4 tsp cooled boiled water
Decoration
1 tbsp melted plain, milk or white chocolate
method
1. Melt the chocolate. Use a piece of cotton wool to polish the insides of the chocolate moulds, ensuring that they are spotlessly clean. Fill up the shapes in one plastic tray to the top, leave for a few seconds, then invert the tray over the bowl of melted chocolate, allowing the excess chocolate to fall back into the bowl. Sit the tray on the work surface and draw a palette knife across the top to remove the excess chocolate and to neaten the edges. Chill until set. Repeat to fill the remaining trays.
2. Sift the fruit fondant mixture into a bowl. Gradually stir in enough water to give it the consistency of thick cream. Place the fondant in a greaseproof paper piping bag, fold down the top and snip off the end. Fill each chocolate case almost to the top by piping in the fondant. Leave for 30 minutes or until a skin has formed on the surface of the fondant.
3. Spoon the remaining melted chocolate over the fondant to fill each mould level to the top. Chill until the chocolate has set hard.
3. Invert the tray and press out the chocolates one by one.
4. Place the melted chocolate of a contrasting colour into a greaseproof paper piping bag, fold down the top, snip off the point and pipe lines across the top of each chocolate. Allow to set, then pack the chocolates in pretty boxes and tie with ribbon.
