John Myers
Fruity Children’s Chocolates
The perfect fruity children’s chocolates recipe with a picture and simple step-by-step instructions.
- 100 g Whole milk couverture
- 10 g Coconut oil
- Citronat (Succade)
- Orange peel
- I used dinosaur praline cases, which are slightly smaller than normal ones. Use 150 g couverture for normal forms.
- Chop the couvertures and melt them together with the coconut oil over the water bath.
- When the couverture has melted, fill 15 silicone praline molds, slightly less than half full, with it. Carefully tap the mold several times on the work surface so that no air bubbles appear. Then put each praline lemon peel and pieces of orange peel on the chocolate, either mixed or just one type and fill the molds with the rest of the couverture and knock them on the work surface again.
- Carefully place the molds in the refrigerator and let them set. Preferably overnight. Then remove them from the molds, eat them straight away or store in a cool place.
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