Recipe courtesy of Fred Isla

Milk Chocolate Bugs

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  • Level: Easy
  • Total: 50 min (includes setting time)
  • Active: 20 min
  • Yield: 50 pieces
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Ingredients

Directions

Special equipment:
a candy thermometer; chocolate molds
  1. 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.
  2. Once melted, add the remaining chocolate to temper. Add strawberry malt balls as desired for crunch. Pour into molds and let set.
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