Strawberry Chocolate with Butter Scotch filling
5 – 6
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.
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.
If the rest of the chocolate does not melt, keep stirring else place on warm water pan again.
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.
Oil the chocolate mould with a some oil on tissue.
Melt white chocolate in the same way and pour in the piping bag.
Pour the pink chocolate in a bag too. Crush the butterscotch chips and keep aside.
Make random lines/pattern with white chocolate and let it set for 10 minutes.
Fill half of the cavity with pink chocolate. Use a spoon to spread the chocolate on the sides.
Add butterscotch in it and fill the rest of the cavity with more chocolate. tap the mould to get rid of air bubbles.
Let the chocolate set on room temperature/in air conditioning. Do not place in the fridge.
Once it is set, tap the chocolate out of the mould and trim the excess.
Cover in foil and cellophane