Cost Breakdown

Critical Success Points

• • Let the melted butter cool before incorporating
• • Incorporate the cooled butter correctly
• • Chill the batter in the freezer to create the thermal shock
• • Preheat the oven to 240 °C and execute the temperature drop
• • Initial high‑temperature bake to achieve the hump
• • Melt the chocolate without burning it
• • Bake at 100 °C to set the chocolate coating
• • Harden the shells in the refrigerator

Safety Warnings

• • Melted butter and chocolate are very hot: handle with care.
• • The oven reaches 240 °C, use kitchen gloves.
• • Do not leave the microwave unattended while melting the chocolate.