ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Buy these Anglo-Indian Cookery Books here

Buy these Anglo-Indian Cookery Books here
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

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Saturday, April 13, 2019

CHOCOLATE EASTER EGGS




CHOCOLATE EASTER EGGS - MOULDED 
Makes 4 Eggs
Ingredients

500 grams cooking chocolate
4 Egg-shaped chocolate molds with a separate top and bottom cavity, about 2" long

Method
Lightly brush the inside of the molds with a little oil or melted butter
Break the chocolate into rough chunks, then finely chop into small pieces
Take a suitable sauce pan and half fill it with water. Heat the water over a low flame.
Place the chopped chocolate in a bowl and using a pair of tongs place it in the hot water. Allow the chocolate to melt completely, stirring occasionally.
Leave aside to cool. When still warm, spoon the melted chocolate into the molds, one tablespoon at a time.
Tilt the mold gently so that the chocolate covers the entire surface of the mold. It should form a layer about ½ cm in thickness.
Tip any excess chocolate back into the bowl.
Allow the chocolate to cool slightly, then, using a butter knife, scrape around the rim of the mold to get a clean edge. Keep aside
Repeat the same for the other molds
Place all the molds in the fridge for about half an hour to allow the chocolate to set completely.
To remove your eggs from the molds, squeeze the casing gently, working your way around the edge till it leaves the mold.
Fill 4 halves with gems or small candies or sweets of your choice
Brush the remaining melted chocolate around the rim of each of the chocolate egg halves, then gently press them together so they stick in place.
Leave for a few minutes until the chocolate sets.
Your Chocolate Easter Eggs are ready