- Chokoleti - 150 Gramu
- Gelatin - 20 Gramu
- Malalanje - zidutswa zisanu
- Cream - mamiliyoni 500
- Shuga - 75 Gramu
1. Choyamba, timathetsa gelatin m'madzi ozizira (galasi). 2. Timaphatikiza mu madzi amchere kuchokera ku malalanje (chifukwa mungagwiritse ntchito juicer). 3. Kenaka yikani shuga kwa madzi ndikuupaka pamoto, kubweretsa madzi kuwira. (onjezani gelatin mwamsanga, osalola madzi kuwira). Kwa pafupi mphindi imodzi, sakanizani bwino. Kenaka tsitsani magalasi ophika. Lolani madziwo azizizira, ndipo pafupifupi ola limodzi timaliyeretsa m'firiji. 4. Pamene zakudya zowonongeka zimakhala zozizira, tifunika kutentha chokoleti. Mukhoza kutenga chokoleti chaching'ono (pang'ono chowawa ndi mkaka). Ndikofunika kuti chokoleticho chimasungunuka kwathunthu. 5. Ngakhale chokoleti chikuwotcha pa kusamba kwa nthunzi, tidzakonzekera zonona. Kuti muchite izi, gwiritsani ntchito chosakaniza. Kenaka sakanizani chokoleti ndi zonona. Zisanayambe, chokoleticho chathazikika. Onjezerani zonona ku chokoleti 1/3, kenako mutsitsimutse pansi kuchokera pansi. Kenaka yikani kirimu yotsala ndi kusakaniza kachiwiri. Kusakaniza sikuyenera kukhala kofanana. 6. Ikani kusakaniza komweku kuti mukhale magalasi ku odzola. Timatsuka ola atatu kapena anayi m'firiji. Kwa mphindi khumi tisanayambe kutumikira, timatulutsa mchere kuchokera m'firiji.
Mapemphero: 5