Sticky-Caramel-Centre Chocolate

Ingredients

• 150 gChocolate, melted
• 1 tbspMilkmaid (condensed milk)
• 1 tbspLiquid glucose
• 1 dropLiquid food colour (caramel-brown)
• 1 dropCaramel essence (oil-based)

Method

1. 1

   Sticky centre: microwave milkmaid + liquid glucose for 15 seconds — just till the glucose loosens. Stir in colour and essence.

2. 2

   Pour melted chocolate into deep "lid and bowl" moulds. Tap to coat the walls.

3. 3

   Refrigerate 8 minutes until the shells set. Demould the half-shells carefully.

4. 4

   Fill each "bowl" half-shell with the sticky caramel — about 1/2 tsp.

5. 5

   Dip a "lid" half into melted chocolate and press onto the filled bowl to seal.

6. 6

   Refrigerate 15 minutes till fully set.