Tri-Colour Chocolates by Trisha Rudra

Trisha Rudra is a foodie fanatic, self-taught baker and home chef, ardent reader, photographer and enthusiastic traveler. In her words — “Armed with a Bachelor’s in Advertising and a Master’s degree in English Literature, I began working with content right from college, and spent over a decade in the field, until I quit the corporate world to pursue my passion. What began as simple cooking, turned into full-fledged blogging, and soon, a small home entrepreneurship, that is now my bread and butter.  I currently run a confectionery and food business from home called Trisha’s Kitchen Alchemy, and work every day with one of my biggest passions, food!

• Dark Chocolate – 100 gms. (For beginners, it is best to use cooking or compound chocolate)
• White Chocolate – 25 gms approx
• Saffron & Green Edible Colour (Preferably ones used for baking)

• Melt the chocolates; start with the white chocolate.
• Melt it in a microwave-safe bowl, heating the chopped white chocolate with 15-20 second intervals until it is completely melted.
• If using a double boiler, heat a saucepan with water, and place a bowl over it so that its bottom just about reaches the water level. Use a spatula and stir the chocolate in the bowl until it has melted.
• Separate the white chocolate into three small bowls.
• Add saffron and green colours in two, and leave the remaining white.
• Mix well.
• Using a brush, apply the three coloured chocolates inside the cavity of a chocolate mould.
• Let the mould chill in the freezer for 15 minutes.
• Meanwhile, melt the dark chocolate the same way.
• Remove the mould, and carefully pour melted dark chocolate into each mould.
• Tap the mould to let the chocolate settle.
• Place the mould in the freezer again, to let the chocolate set for 15-20 minutes.
• Once set, unmould and serve.