Junior chef
Utensils
ice cube tray
Apron
Bowl
Pan
Rubber spatula
Tablespoon
Timer
ice cream sticks
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Chocolate
Break the dark chocolate and milk chocolate into pieces, place in two separate thin-sided bowls. One after the other, suspend the bowls over a gently simmering bain-marie; the bowls must not touch the water. Melt the chocolate, stir the chocolate until smooth.
To decorate
Fill the ice cube tray with the chocolate, scatter the chocolate candies and caramel chunks on top.
Insert ice lolly sticks. Cover and leave to set for approx. 2 hrs.
| Tip: | To make hot chocolate, heat 200 ml of milk per cup, place the chocolate cubes in the milk and stir until the chocolate has melted. |
|---|---|
| Shelf life: | Wrap in foil and keep for approx. two weeks in the fridge. |
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