Description - Step 2

Step 2: Flavour and mix

Add honey and cardamom powder to the melted chocolate and stir well until smooth and glossy.

Description - Step 3

Step 3: Fill the moulds

• Pour the melted chocolate into a zip-lock bag. 

• Snip off one corner of the bag to create a piping tip.

• Next, pipe the melted chocolate into the moulds, adjusting the thickness to your liking.

• To release any trapped air bubbles, gently tap the mould lightly against the counter.

Description - Step 4

Step 4: Set the Chocolates

• Place the moulds in the refrigerator for about 15 minutes or until the chocolates are fully set and firm.

Description - Step 5

Step 5: Demould and wrap

• Take out the moulds from the refrigerator and give them a gentle tap against the counter to free the coins.

• Take your time to position each coin on a sheet of shiny gold candy foil. 

• Fold the foil around the edges neatly, making sure to cover the chocolate entirely. 

• A light press will help the foil stick to the coin's shape.