I got a cute #chocolate bar mould. I've been having a lot of fun making flavoured chocolate. I've found that adding a bit of baking block to the chocolate before melting and then freezing the bars to set them gives them this almost Whispa-like texture. It's not quite like when I put cold soya milk in melted chocolate and accidentally created a Flake-like texture (and I discovered this before Ann Reardon, so there). It's definitely more like Whispa.
And I love sprinkles in chocolate.
I could take the time to learn to temper chocolate, but these versions are actually nice so why bother?










