dish Recipes

Chop the chocolate into small, even pieces for easy melting. This ensures smooth consistency and prevents burning.
Melt the chocolate using a double boiler:
- Fill a saucepan with 1-2 inches of water and bring it to a gentle simmer.
- Place a heatproof bowl over the saucepan, ensuring it doesn’t touch the water.
- Add the chopped chocolate to the bowl and stir constantly until it melts completely.
Alternatively, you can use a microwave:
- Place the chopped chocolate in a microwave-safe bowl.
- Heat in 20-second intervals, stirring between each interval, until fully melted.

Stir in the vegetable oil after the chocolate has melted. This step adds shine and makes the chocolate easier to work with.

If you have silicone molds for sticks, clean and dry them thoroughly.
If you don’t have molds, line a baking tray with parchment paper and use a piping bag to shape the sticks.

Pour the melted chocolate into the molds, tapping gently to remove air bubbles.
If using parchment paper, pour the melted chocolate into a piping bag and pipe straight, even lines onto the sheet.

Sprinkle your chosen toppings (nuts, sprinkles, coconut flakes, etc.) over the chocolate while it’s still wet.
For a salted twist, sprinkle a pinch of sea salt flakes for a gourmet touch.

Place the molds or tray in the refrigerator for about 30 minutes or until the chocolate is completely set.

Carefully remove the chocolate sticks from the molds or peel them off the parchment paper.
Store in an airtight container at room temperature or in the fridge if your home is warm.

Choose Quality Chocolate: Use high-quality chocolate for the best flavor and texture.
Tempering Chocolate: If you want the sticks to remain shiny and snap beautifully, temper the chocolate by carefully controlling its temperature during the melting process.
Uniform Size: For consistency, use a ruler to guide your piping lines or measure your molds.