Shake until candy has covered both sides.

Add a little candy-colouring powder to change the colour of white candy. Mix the colouring powders to achieve wonderful colours.

Use our dipping swirl to dip nuts, fruit, ginger or centres in chocolate.

Melt chocolate candy buttons over hot water, stirring well in the process.

Drop centres into the melted chocolate. Lift the centres out with the swirl and place on greaseproof paper. Allow to set briefly in the freezer.

Store chocolates in a sealed container in the cool place.

A shell of chocolate must first be set around the bottom and sides of the mould. This is done by brushing the candy into the mould, tapping to release air, freezing for a minute then recoating prior to filling with your favourite Home Style filling. Cover the filling with more melted candy then refreeze to set.