Once all the balls are coated in the chocolate, place back into
the refrigerator until chocolate has completely hardened
When all peanut butter balls have been dipped put the cookie sheets into
the refrigerator until the chocolate is completely set.
Place cookie sheet in
the refrigerator until chocolate has hardened, about 15 minutes.
Once finished, place in
the refrigerator until the chocolate is fully set.
You can leave the bars to set at room temperature or, to speed the process along, you can place them in
the refrigerator until the chocolate hardens.
Place cookie sheet back in
the refrigerator until chocolate is set, then transfer to a container with lid.
Place in
the refrigerator until chocolate has set completely.
Chill in
the refrigerator until the chocolate hardens and then roughly chop.
Chill briefly in
refrigerator until chocolate has set.
Not exact matches
Now, take the muffin pan out of the
refrigerator, give the caramel mixture another stir, and carefully pour a layer of caramel over each
chocolate cup,
until the mixture is used up.
Once all the cake balls are coated in
chocolate, stick them back in the freezer or
refrigerator until you are ready to serve!
Once the
chocolate coating has hardened, remove the truffle pops and store them in the
refrigerator until serving time.
Pour the milk
chocolate filling into the shell and chill in the
refrigerator until set, at least 4 hours.
No need to slice all the
chocolate salami rolls right away, leave the unused logs in the freezer or
refrigerator until ready to use: They keep very well.
Set the tray back in the
refrigerator for about 10 minutes, or
until the
chocolate has firmed up.
Place in
refrigerator until solid, I left the vegan
chocolate hazelnut cake over night and served the other day.
Chill the bars in the
refrigerator,
until the
chocolate and dough are set up.
When the cake is ready to be frosted, simply pull the bowl of
chocolate and butter out of the
refrigerator and beat it
until light and fluffy using a hand mixer.
Place lollipop stick in center of each ball, and transfer to
refrigerator for 15 minutes or
until chocolate has set.
Once all the biscotti have been dipped in the
chocolate, place the baking sheet in the
refrigerator for about 10 minutes, or
until the
chocolate has hardened.
Pour mixture over the dark
chocolate crispy part and place in the
refrigerator until it sets, about 1 hour or so.
Place the bars, still on the cutting board, back in the
refrigerator for at least 30 minutes, or
until the
chocolate is set.
Chill the
chocolate mixture in the KitchenAid ® French Door
Refrigerator for 2 - 3 hours or
until firm.
Chill in the KitchenAid ® French Door
Refrigerator for 2 - 3 hours,
until chocolate is firm.
Sprinkle and gently press bacon crumble into
chocolate, Return fully assembled bark to
refrigerator to chill for 20 minutes or
until bark becomes solid.
Pipe a thick outline of
chocolate around the hearts and remove to the
refrigerator to chill
until hardened, about 30 minutes.
Place the pan in the
refrigerator for about an hour,
until the
chocolate is set.
Place the dish into the
refrigerator for at least 20 minutes, or
until the
chocolate layer is hardened.
Place bark in
refrigerator for about 20 minutes, or
until chocolate hardens.
Place in the
refrigerator for about 20 minutes, or
until the
chocolate has set.
Place the cookie sheet in the
refrigerator for at least 30 minutes or
until the
chocolate is hardened.
When you're happy with the way your homemade
chocolate looks pop it back into the
refrigerator until it has hardened.
In a large bowl, combine the
chocolate coconut mixture and the cashew cream, mix
until the ingredients are well incorporated, then cover and place in the
refrigerator for a few hours to chill.
Top the jam with enough of the dark
chocolate ganache to fill each shell; place the tartlets in the
refrigerator for 2 hours or
until the
chocolate is set.