3D chocolate heel covered in sprinkles. Use any colour chocolate, candy melts and sprinkles you’d like.
Sprinkle Chocolate Heel
Yield:
1
Prep Time:
10 minutes
Cook Time:
30 minutes
Additional Time:
20 minutes
Total Time:
1 hour
Chocolate heel covered in sprinkles.
Ingredients
- 110 grams of tempered Chocolate or Candy Melts
- 20 grams of tempered Chocolate or Candy Melts
- 100 grams of Sprinkles
Instructions
- Fill 3D Chocolate Heel Mould with melted tempered chocolate or candy melts.
- Coat all sides of the mould and let the excess fall out.*
- Refrigerate for 5 to 10 minutes, until just set. in a diagonal position.
- Pour in melted tempered chocolate or candy melts.
- Coat all sides of the mould and let the excess fall out again.*
- Refrigerate for about 30 minutes, until fully set. in a diagonal position.
- Remove from mould.
- Brush with melted tempered chocolate or candy melts.
- Attach sprinkles to outside of heel.
- Refrigerate for about 10 minutes, until fully set.
Notes
*Make sure to clean the top edges well, so the chocolate doesn't break when you remove it from the mould.
Used in the following recipes:
