As a follow-up to my success with the raisin chocolates, I decided to experiment with more of the Dammenberg chocolate range:
The first picture shows the results of melting both milk and white chocolate buttons (white chocolate generally takes less time to melt) and mixing a little of each in my chocolate mould.
The second picture shows milk chocolate with a cranberry white chocolate - perfect for Christmas!
And the final picture, a collection of the various chocolates I have created so far, including some gorgeous pink blackcurrant and white chocolate chocolates, simply made by melting the chocolate bar and resetting into these pretty little pieces.
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