Making chocolates

To make Chocolat Au Lait, Caramel et Amandes:

Choose a nice day to be in the kitchen and make sure everything is tidy :


You’ll need some chocolate molds:


To start, melt 2/3 of the milk chocolate and let it reach 45 degrees (I used chocolate reindeer, although all shapes work equally well)

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Take it off the heat, and add the rest of the chocolate.  Then wait for it to reach 30 degrees:

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Fill half the molds with chocolate – I used a piping bag as it helps me do it neatly:

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Then pop them all into the fridge:

Or not


Rearrange the fridge an then put them it

Next, toast some almonds under the grill


Forget about them for 5 minutes and then remove charcoal from the grill


Toast some more almonds – properly this time!


 Put butter, condensed milk, honey and sugar into a saucepan, melt them all down and cook for 10 minutes

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Once it’s cooled enough to handle, put the caramel into on top of the chocolate and top with chopped almonds:

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Leave to set and then remove from the molds


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