Recipe courtesy of Fred Isla
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50 min
20 min
50 pieces



Special equipment: a candy thermometer; chocolate molds

Place 600 grams of the milk chocolate into a heatproof bowl or the top of a double boiler. Melt, using a microwave or double boiler, until the chocolate registers 110 degrees F on a candy thermometer.

Once melted, add the remaining chocolate to temper. Add strawberry malt balls as desired for crunch. Pour into molds and let set.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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