Skip to content

Free recipe book from 37 CHF - free shipping from CHF 79

Break chocolate (super simple recipe)


- 1 chalkboard chocolate, without nuts or other ...
- Nuts
- cores
- Smartis
- Dried fruits
- Dried berries
- etc ...

Preheat the oven to 50-55 ° degrees. No circulating air!
Place the chocolate panel on a baking tray and soften in the oven about 10-13 minutes.

Best with a knife make a embroidery test when the chocolate is soft, but does not run then this is perfect for processing.
Remove the tin out of the oven, smell the chocolate some smooth and start decorating immediately.

Leave the chocolates dry for 3 hours, then break and enjoy the mood.

Leave a comment

All comments are moderated before being published