MELTING THE CHOCOLATE :
2 slab sweet chocolate , 2 slab bitter chocolate.
Take 2 vessels ( i.e. one on top of other).
Fill water in the bottom vessel.
Put the chocolates in the top vessel.
Cover it with aluminium foil and boil it in high flame for 10 to 15 minutes.
When melted cool it to room temperature.This method is called Tempering of chocolate.
Keep the cooled chocolates on a board or a dining table and beat thoroughly with a palate knife, till dropping consistency.
FLAVOURING :
Add different essences like pineapple, strawberry,mint ,coconut,lemon,banana etc .
Put it in different moulds and cool in refrigerator.
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