Ingredients:

• 500 g – melted & tempered white chocolate
• 250 g – Strawberry centre
• 200 g – Sugar
• 200 ml – water

Method:

1. Melt and temper white chocolate.
2. Put this chocolate in moulds.
3. Turn mould upside down to make hollow shells.
4. Cool shells in a refrigerator for 10 mins.
5. Take shells out fill up with strawberry paste.
6. Top up the shells with the balance melted chocolate cool in refrigerator for 25 mins.
7. Tap each chocolate out lightly from the mould so that they do not break and serve.
8. To make centre:
9. Boil strawberries and sugar mixture

Recipe courtesy of Anita Raheja