DULCE DE LECHE & RED CHILI CENTRED CHOCOLATES

Christmas is the time to be jolly and also a time to wow your loved ones with your culinary creations. Therefore, I have chalked out this recipe with three, delicious ingredients that are bound to make your Christmas gift come across as the most chic & sophisticated one this festive season. This recipe will yield chocolates that have a bitter chocolate shell and a sweet & spicy core.
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So, here is a look at this recipe:

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INGREDIENTS:

• Prabhat Milk Magic (Sweetened Condensed Milk) – 1 can of 400 gms
• Bitter Chocolate (and not compound) Bar – 400 gms
• Red Chili Flakes (finely ground) – 2 teaspoons full or as per taste
• Chocolate Coloring (optional)
• Chocolate moulds preferably with a deeper well for setting the chocolate

(PS: The above ingredients will produce about two dozen chocolates)

METHOD:
For the dulce de leche

• Take a cooking pot or a Dutch oven. Place the sealed Prabhat Milk Magic can sans the plastic cover in it and fill it water till the water level is at least two inches above the can.
• Now bring the water to a boil. Once the water starts boiling turn the flame to low and simmer for 2.15 hours.
• Keep checking the water level every 15 minutes to ensure that it is always two inches above the can.
• After 2.15 hours pull out the can and allow it to cool down to room temperature before trying to open its seal and using this dulce de leche.

For the chocolate centres

• In a large bowl prepare the dulce de leche and red chili flakes mxiture.
• Start by adding half teaspoon chilli at a time and tasting the mixture for your desired spice level after every addition as different people prefer different levels of heat.
• Mix well so that the chilli spreads evenly and keep aside.

For making the chocolate

• Break the chocolate bar in small even chunks
• Place chocolate in microwave for 10-15 seconds or till the chocolate melts. You can even set up a double boiler on stove top to melt the chocolate.
• Now line the moulds with chocolate and preferably give a thicker coating at the bottom of the mould.
• Refrigerate till set.
• Remove from refrigerator and spoon the dulce de leche – red chilli flakes mixture in the centre of the mould making sure to not touch the sides of the mould and not reaching the brim of the mould as well.
• Now cover the entire remaining space till the brim with the remaining chocolate. Again refrigerate till the chocolates are set.
• Demould and lace the chocolate with chocolate color if you wish or else they can be packed away directly as well without any coloring using attractive wrapping papers.

​So, do try out this recipe and let me know how it turned out.
Till then, HAPPY COO­­­­KING