Chef Rohit

                                         CHOCOLATE

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CHOCOLATE

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Ingredients

8 oz     250g     Dark* Chocolate (chopped fine)

1/3 cup 75mL    Whipping cream



Method

  1. Bring cream just to a boil in a heavy saucepan. Remove from heat.
  2. Beat cream into the chocolate by hand or using a hand-held emulsion blender. Beat until smooth and all chocolate is melted.
  3. Chill in refrigerator until firm (approximately 1-3 hours).
  4. Scrape spoon or melon-ball cutter across surface of mixture; quickly press with fingertips into 1-inch (2.5cm) balls. Freeze well wrapped in plastic.
  5. Store your handmade chocolates in the refrigerator well wrapped in plastic for 1 week or freeze in freezer bags for 1-2 months.