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Lakeland, the home of creative kitchenware

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CHOCOLATE MASTERCLASS

SPOTS

1Dip the end of a skewer into melted chocolate and gently dot into the moulds.
Chill until set.

2When the dots are set, use a dessertspoon to fill each mould with a different colour melted chocolate.

3Chill until set before turning out.

DRIZZLING

1Using a dessertspoon, fill your moulds with melted chocolate. Chill until set.

2Once set, turn out face up onto a baking tray lined with baking parchment.

3Dip a fork into melted chocolate and, from about 15cm above, drizzle by gently flicking the fork from side to side. Chill until set.

MARBLING

1Melt equal amounts of milk, dark and white chocolate. Using teaspoons, place a little of each into the moulds until almost full.

2Using a skewer or cocktail stick, gently swirl the chocolate to create the marbled effect.

3Chill until set before turning out your beautifully marbled chocolates.

LAYERING

1Using a teaspoon, fill each mould 1/2 to 2/3 full with melted chocolate. Chill until set.

2When the first layer is set, top up each mould with a different colour melted chocolate.

3Chill until set before turning out your impressively layered chocolates.