Waxy Coating
1 kg of milk chocolate or semisweet
Acetate Forms (each one usually makes 6 to 10 candies)
Raspberry Filling
1 can of condensed milk
1/2 can of raspberry puree (use the can of condensed milk as a measure)
Waxy Coating
1 kg of milk chocolate or semisweet
Acetate Forms (each one usually makes 6 to 10 candies)
Raspberry Filling
1 can of condensed milk
1/2 can of raspberry puree (use the can of condensed milk as a measure)
Step 1: Cut the chocolate into small pieces
Melt the chocolate in a glass bowl over low heat
Step 2: Fill the mold with the melted chocolate, removing any excess from the edges
Step 3: Place the mold in the refrigerator for 2 minutes and repeat the process
Step 4: After chilling, fill the molds
Step 5: Apply a layer of chocolate to form a lid
Step 6: Place the mold in the refrigerator again and let it set until the shape is firm
Step 7: Remove, place on a tray, and demold
Step 8: Let the candies sit at room temperature for 6 to 8 hours
Then, you can wrap them up
Important: The mixture should not be heated.
