Recipe courtesy of Fred Isla
Milk Chocolate Bugs
- Level: Easy
- Total: 50 min (includes setting time)
- Active: 20 min
- Yield: 50 pieces
Ingredients
1 kilogram milk chocolate, chopped
Strawberry malt balls, chopped, as desired
Directions
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.
