Break the 50 g of dark chocolate into pieces and place it into the MicroCook Pitcher 1L, cover and microwave for 1 min. 30 sec. at 360 watts. Allow to stand for 2 min. Stir and, if chocolate is not completely melted, microwave again for 10-20 sec.
2
Step
Place the SBF Mini Football in the Freezer Mates Large Low 2.25L. Using the tip of the Silicone Spatula Thin, apply a thin layer of chocolate into the six etched pentagon shapes. Refrigerate for 20 min.
3
Step
Take the SBF Mini Football out of the fridge and allow to stand for 10-12 min. to return to room temperature.
4
Step
Meanwhile, break the 140 g white chocolate into pieces and place it into the clean MicroCook Pitcher 1L. Cover and microwave for 1 min. 50 sec. at 360 watts. Allow to stand for 2 min. Stir and, if chocolate is not completely melted, microwave again for 10-20 sec. When the chocolate has melted, allow to stand for 8-10 min. The chocolate should stay melted but not be too hot.
5
Step
Pour approx. 1 ½ tablespoon (± 25 ml) of the melted white chocolate into the first cavity over the dark chocolate decorations and using the Basting Brush, spread the chocolate on the whole surface of the cavity, continue with the remaining cavities.
6
Step
Refrigerate for 30 min. Then gently unmold. To avoid fingerprints on the chocolate, wear foodcontact approved disposable gloves.
7
Step
Carefully warm the Chef Series Crêpe Pan, place it over low heat for a few seconds. It must be low-warm temperature.
8
Step
Hold a shell in each hand and place both shells against the Crêpe Pan surface for 1-2 sec. to slightly melt at the rim. Then assemble both halves together and hold them for a few seconds. Refrigerate until serving.
Tip: Right before assembling, you can place candies or anything you like in the footballs as a surprise
