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These instructions can be adapted to make many different types of chocolates - mix and match, wrap with foil etc - see how many you can come up with - I made about 17 different varieties in one evening just by changing the shapes / colours
METHOD :
Milk Chocolates : Use Brown clay
Dark Chocolates : Use Brown clay with a small amount of black added
Caramel Chocolates : Use Caramel clay
White Chocolates : Use White / Ivory / Cream clay with a touch of Caramel Clay
mixed in
Round Chocolates :
Roll the clay to approximately 2mm thick (3/32") (#4 on the pasta machine)
Use the 3mm (1/8th ) cutter to cut out tiny circles of clay
Roll a very, very thin sausage of clay - cut off a tiny length using a sharp knife. Use the blade of the knife to pick up the tiny piece of clay and transfer it to the top of the chocolate - push down gently
You can vary the colour of the clay sausage to make different types of chocolate
( when I was little we used to stop at a tearoom in London near Kew Gardens called
"The Maids of Honour." They used to make chocolates and amongst their range were
Rose Chocolates and Violet Chocolates - they had coloured centres and were trimmed, as
described above, with rose and violet coloured sugar crystals - I thought these were the most beautiful things ever created ! And of course I always have to make them in miniature too. )
Foil Covered Chocolates :
Cut some round chocolates, but do not trim them. BAKE
Cut circles of tinfoil slightly larger than the chocolate - attach the chocolate to the tinfoil using a tiny dot of glue. Fold the tinfoil inwards to cover the chocolate - the fanciest ones are usually red or gold
Oval Chocolates :
Cut round chocolates as described above - but squash them gently between your fingers till they start to take on an oval shape. Place the chocolates on the ceramic time and flatten slightly with the finger. Trim as described above
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