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|100 g||dark chocolate|
|100 g||milk chocolate|
|30 g||chocolate buttons|
|1 tbsp||caramel cube|
- Break the dark chocolate and milk chocolate into pieces, place in two separate thin-sided bowls. One after the other, suspend the bowls over a gently simmering bain-marie; the bowls must not touch the water. Melt the chocolate, stir the chocolate until smooth.
- To decorate
- Fill the ice cube tray with the chocolate, scatter the chocolate candies and caramel chunks on top.
- Insert ice lolly sticks. Cover and leave to set for approx. 2 hrs.
- 12 persons