By Laura Bakhtiarian :: @Picesofme___

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Ingredients

200g  Good quality Dark Chocolate, chopped.

Menz FruChocs, mixed dark and melt chocolate.

Method

Start by bringing the 3/4 of the chopped chocolate to 101°F, using the double boiling method. 

Once the chocolate is throughly melted and up to temperature, remove it from the stove and gently mix in the remaining 1/4 of chopped chocolate, so it’s smooth and approximately 89-90°F.

Once the chocolate is tempered to 89-90°F, pour the liquid into your chocolate mould (sphere or dome shape) about a quarter of the way up. Be sure to coat all sections of your mould. Then allow it to cool in the fridge for 30 minutes or until set.

Once cooled, remove gently from the mould.

Add Fruchocs, amount to liking, in one of the spheres.

Next you will want to heat up a plate or pyrex container and gently press the other sphere onto the dish, in order to melt the bottom of the chocolate globe. Do not to over heat or melt. Place top sphere on bottom sphere filled with Fruchocs and hold for a few seconds before place in refrigerator.

Once the sphere is filled to your liking, heat your fave topping and pour on top of the chocolate sphere or SMASH IT!

Laura x

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Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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