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Recipe

Chocolate molds for desserts

40 mins
Low
3
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An easy recipe for making any chocolate molds and using them for many different desserts. You can fill them with fruits, creams and gelatins.
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Ingredients

24 portions
  • 125 grams bittersweet chocolate
  • 24 aluminum

Preparation

In a saucepan in a bain-marie, melt the chocolate.
Put a spoonful of chocolate in each foil mold and spread the chocolate on the bottom and sides.
Place the molds inside out on a baking tray with waxed paper.
Allow the molds to dry for 20 minutes in the refrigerator and with a brush cover the inside of the molds with remaining chocolate.
Store the molds in the refrigerator until you are ready to use them.

TIPS

The molds can be refrigerated for up to 6 months.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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