Bakery
Tangy Caribbean Twist Chocolates
Rum + pineapple + orange — a tropical liqueur chocolate. The colours of a beach holiday in shot form.
Prep
10 min
Cook
40 min
Serves
8
Per serving
72kcal
Protein
1g
Carbs
8g
Fat
4g
Fibre
0g
Ingredients
- 100 gMilk chocolate, melted
- 1 tspRum
- 1/2 tspPineapple crush
- 1/2 tspOrange tang (or fresh orange juice)
- 1 tspMilkmaid
Method
- 1
Mix rum, pineapple crush, orange tang and milkmaid.
- 2
Coat the walls of deep mould cavities with melted chocolate. Refrigerate 5 minutes.
- 3
Spoon a small portion of the rum filling into each.
- 4
Seal with more melted chocolate. Tap gently.
- 5
Refrigerate 30 minutes. Demould.