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Chocolate Shell
Preparation info
- Yield:
440 g
- Difficulty
Easy
Appears in
Published 2012
Ingredients
- Dark chocolate
400 g 14.11 oz 90.91 % - Canola oil
Method
- Combine both ingredients in a bowl and place over a hot water bath. Stir to melt the chocolate.
- To use, the shell should be no hotter than 40°C/105°F.