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Making Chocolate Shells

These can be very attractive and can be made from almost any shells, although half scallop shells are often best. As shells can contain sand, salt and other impurities, we would recommend covering the shells with clingfilm prior to brushing on a thin covering of molten chocolate. If the covering is too thick then the detailing of the shells will be lost.

Allow the chocolate to cool and then apply a second thin layer. This will help to give the chocolate shell some extra strength, but should still help to keep the detailing.

When the second layer has cooled the cling film can carefully be peeled off the chocolate to leave the finished shell.

 

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