by Pallavi Purani

Homemade Strawberry Butterscotch Chocolates

Ohh the hullabaloo around homemade chocolate was so huge that I got caught up and made a batch for a little girl’s 1st Birthday Dessert table. Dessert tables are so much fun. They have bite sized dessert portions and look delectable. I made strawberry flavoured chocolates with butterscotch filling.

Morde strawberry compound came in handy for the punk pink colour that we needed. However this compound is little tricky to work with. The usual tempering temperatures for white chocolate do not work for this. I used the seeding method to temper it. Also I made it on probably one of the hottest day at Mumbai. Phew what an ordeal.

Points to remember:

1. Melt the 50% chocolate and use the rest of the 50% for seeding.

2. Keep a simmering pot handy too use.

3. Use oil on a tissue to smear in the cavities of the chocolate mould.

4. In case you life in high humidity places or places with high summer temperatures, work in air conditioning.

Print Recipe
Strawberry Chocolate with Butter Scotch filling
Course dessert
Prep Time 20 minutes
Passive Time 60 minutes
Servings
piece
Ingredients
  • 350 gms strawberry chocolate Morde
  • 50 gms chocolate white
  • 50 gms butterscotch chips
  • 5 - 6 drops oil
  • 1 tsp salt
Course dessert
Prep Time 20 minutes
Passive Time 60 minutes
Servings
piece
Ingredients
  • 350 gms strawberry chocolate Morde
  • 50 gms chocolate white
  • 50 gms butterscotch chips
  • 5 - 6 drops oil
  • 1 tsp salt
Instructions
  1. Over a pot of simmering water, place a heat proof bowl. Add half the chopped chocolate in the bowl. Make sure water from the pan does not touch the chocolate bowl. Stir it and melt it completely.
  2. Remove the bowl from the pan and place on a towel on the bench. Add the rest of the chocolate little by little. Add salt.
  3. If the rest of the chocolate does not melt, keep stirring else place on warm water pan again.
  4. Smear some chocolate on a butter paper and let it harden. This is to check tempering. In case it does not harden, addd few more pieces of chocolate and melt it.
  5. Oil the chocolate mould with a some oil on tissue.
  6. Melt white chocolate in the same way and pour in the piping bag.
  7. Pour the pink chocolate in a bag too. Crush the butterscotch chips and keep aside.
  8. Make random lines/pattern with white chocolate and let it set for 10 minutes.
  9. Fill half of the cavity with pink chocolate. Use a spoon to spread the chocolate on the sides.
  10. Add butterscotch in it and fill the rest of the cavity with more chocolate. tap the mould to get rid of air bubbles.
  11. Let the chocolate set on room temperature/in air conditioning. Do not place in the fridge.
  12. Once it is set, tap the chocolate out of the mould and trim the excess.
  13. Cover in foil and cellophane


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