NUTELLA CHOCOLATES 

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Made the chocolates. I used the Nutella I made as the filling
LOW CARB CHOCOLATES

For 15 chocolates
120g sugar free dark chocolate 

1 tbsp buttter or coconut oil

Filling of your choice
1. Mould filling into balls of appropriate size and freeze for 2 hours

2. Melt 5/6ths of chocolate and butter in a bowl over boiling water (Bain Marie) 

3. Combine mixture until smooth and remove from heat

4. Add last of chocolate and stir in until smooth (this is called seeding and is an easy way of tempering the chocolate)

5. Put 1/2 tsp of chocolate in each mould and then push in the frozen filling (this also helps with the tempering)

6. Fill each mould topping up with chocolate and smooth of with a flat bladed metal knife

7. Allow to set in the fridge for 2-3 hours before removing from the mould

8. Store in a sealed container in the fridge, if they last that long

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