Louise Johncox

Chocolate Fish

Preparation info
  • Makes

    1

    • Difficulty

      Easy

Appears in
The Baker's Daughter: Timeless recipes from four generations of bakers
The Baker's Daughter

By Louise Johncox

Published 2014

  • About

Dad made a variety of chocolate figurines and Easter eggs. I liked the chocolate chicks and the large chocolate rabbit. The chocolate fish was distinctive because of the tiny scales and it is particularly special to me because Dad showed me how to make it.

Ingredients

  • Dark chocolate (the amount you need will depend on the size of your mould), broken into pieces

Method

For this recipe (and for any moulded chocolates) it is best to use proper cocoa-rich confectionery chocolate. Peter always used Belgian chocolate. Regarding moulds, my advice is to choose one made up of two plastic halves that form a single unit once joined with clips. There will be an obvious opening in which to pour chocolate.

Gently melt enough chocolate to fill your