Cooking : 2 min
Servings: 12 umbrella
Ingredients
- 300 g of chocolate : white, black or milk
- 12 lollipop sticks
- Nonstick 12 cone-shaped molds
- confetti sugar (optional , for garnish)
Preparation
- We melt the chocolate. We put 250 g of chopped chocolate in a microwave safe bowl . We introduce in the microwave, and schedule 30 seconds. We took the bowl , stir , and return to program other 30 segudos . Stir again, and repeat this process until the chocolate is almost melted. (in my case , in a minute and a half is usually ready for these quantities ) .
- Add the remaining 50 g of chocolate , and stir until all the chocolate is dissolved. If some piece quedase undissolved , we remove it .
- Put the melted chocolate in a bottle pastry and carefully fill the molds (pictured subject is that the molds on a support for piping bags ) . Let stand a minute or two , and put the sticks .
- Decorate with a few sprinkles if desired
- We carry the refrigerator to harden the umbrella least half an hour .
- Unmold the stick pulling or peeling the paper , according to the mold that we used . We keep in a cool, dry place until use. The chocolate is very sensitive to temperature changes , moisture, heat, and environmental odors.
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