Step 3: Pour chocolate into frosting/pastry bag or Ziploc bag. Continue heating in 15 second intervals until smooth. Step 2: Melt chocolate in a heat-proof bowl for 30 seconds. Step 1: Line a baking sheet with 24 mini baking cups. I often use it for making English toffee and hot chocolate sticks because I prefer the taste and perfectly smooth consistency. *Note: you can use almond bark cubes (dark and white) if you’d like, but my favorite kind of chocolate to use for melting is Ghirardelli melting wafers or chocolate chips.
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