Sinful Indulgence - A Chocolate Making Workshop

It was an instant decision for me and Nithya to go for the workshop, and boy are we glad we did go for it. I haven't ever tried making chocolates, but after watching Jayashree demonstrate the process of chocolate making. I'm all set to head straight to buy my fancy moulds, my ingredients and make this a whole hearted indulgence..

Tempering the chocolate is the most important step to successful chocolate making.

A hardshell of chocolate filled with a variety of centers - a Hawaiian Surprise, Honey dew, Caramel Eclairs, Butterscotch, Chocolate Crispies, Almond delight.or even with a Day and Night Filling...the list just goes on and on and on...let your creativity do its wonders!

After filling the chocolate moulds, tapping the moulds will release any tapped air bubbles, again an important pointer for that perfect little look.

Our beauties once they were refrigerated and released from captivity

Care for your chocolate by keeping the chocolate sealed. Store the chocolate in a cool place and not in the refrigerator.


We wrapped these lady loves and cased them for our keeping!!!

..........And now for the Liqueur-Filled beauties...........


Get the cocktails mixed and ready..

Using a dropper fill the ladies up.........

A good aftertaste should leave positive chocolate flavors in the mouth for two minutes or more.

Thus  presenting an alcoholic cordial with chocolate flavoring....