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.
Back
to Chocolate Decorations
|
