Try this Solid Bittersweet Chocolates (Molded) recipe, or contribute your own.
Suggest a better description(This much chocoalte should fill about 16 1-oz metal or plastic candy molds.) Follow directions for melting and tempering chocolate (see Chocolate Coating). When the chocolate is ready, prepare the molds - which should be at the same temp as the chocolate - by briefly brushing them with hot air from a hair dryer just before pouring chocolate into them. Fill each mold to the top, rapping it gently on a counter to dislodge any air bubbles in the chocolate. Place the molds on a cookie sheet (or in a pan) and put in the refrig. for an hour or until the chocolate sets. To unmold, let stand at room temp. for a few minutes then rap firmly on counter and invert. Store tightly covered in the refrigerator. Recipe by: Homemade Good News (Vol 4 No 2) Posted to MC-Recipe Digest V1 #567 by Sean Coate
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 1 | ||
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Calories: 1073 | ||
Calories from Fat: 605 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 67.2g | 90 % | |
Saturated Fat 39.8g | 199 % | |
Monounsaturated Fat 22.3g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 24.6mg | 1 % | |
Potassium 817.6mg | 22 % | |
Total Carbohydrate 141.3g | 42 % | |
Dietary Fiber 13.2g | 53 % | |
Sugars, other 128.1g | ||
Protein 9.4g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1073
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