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christmas wreaths.jpg

You need this:

This is how you make it:

Put the cocoa butter in a refractory bowl, and put it on a pan with water, let au-bain-marie melt, keep the temperature below 40 degrees (preferably, do not need) If everything is melted, add the stevia and cocoa powder and well stirring.Placing the hot mass in the molds, the fuller you pour the molds, the thicker the wreaths are

Let it harden for 24 hours in a cool, dark, dry place. Not in the refrigerator, the chocolate may turn white. Carefully remove the wreaths from the molds. Tie a nice ribbon through it and hang in the Christmas tree! If you can then stay away from it!

Source: Monique van der Vloed