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4
Medium
By Graham Garrett and Cat Black
Published 2015
I got the white chocolate parfait and the Honeycomb all sorted. Then ben came in with silicone moulds and tried to do it in an shell. It really worked he cracked it. Once i added the chocolate sorbet it was good to go
You will need flexible moulds to freeze the bars. Start by melting the dark chocolate and using a brush coat the insides of the mould, trying not to leave any gaps. Put them in the fridge for a few minutes to set before giving a second coat. Put them back in the fridge until needed.