Following the Christmas success of the gingerbread house, I am going to attempt a chocolate house for my twins birthday using the same mould. Does anyone know if I just melt regular chocolate to fill the mould or do I have to add something to it once it is melted to make it hard enough to stand in the house shape?
Milk chocolate has a melting point of 37Âșc - and will stand on its own - as long as its thick enough (like think a block of chocolate thick) and you can hold the walls together with melted chocolate
as long as you dont over heat it milk should be fine :-) and allow it to "set" at room temp (as long as its not too hot) to stop the chocolate "swetting"
I was just going to use regular milk chocolate, and the mould is pretty thick so hopefully that will be ok. I figured I would let it set in the fridge, but you think room temp would be best?
N2l pm me your address and I'll post it over, although I've heard the Australia Post people have a habit of eating chocolate houses that have been posted so I make no guarantees about its safe arrival....
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