Serves:10-12 pieces

Preparation Time:5-7 minutes

Cooking Time: 5minutes

Ingredients:

1. 50gms white Chocolate
2. ½ tsp Gulkand
3. 1tsp Tutti Frutti
4. ½ tsp thin long Supari
5. 1tsp small Fennel seeds
6. 1tsp desiccated Coconut (Dry coconut powder)
7. ¼ tsp Pan Essence
8. 1/3 tsp Chopped pan leaves

Recipe:

First melt your chocolate bar through double boiling method or in microwave. Take a bowl and add gulkand, tutti frutti, long supari, variyali, coconut , pan essence and chopped pan leaves. Mix it well. Divide in ten to twelve equal parts and keep aside. Take a silicon mould, pour little melted chocolate and keep mixture in the center. Again pour melted chocolate over it and cover it. Keep it in the fridge for ten to fifteen minutes. After fifteen minutes remove it from mould and your chocolate is ready now.

Do’s:

The mould should be clean and dry. After pouring the chocolate, tap the moulds gently on the table top to remove air bubbles. For process of melting chocolates you may read my page, “DARK CHOCOLATE”.