Recipe of Chocolate Diyas
In Sanskrit, the word ‘deepavali’ means a ‘row of lamps’. As you fill your home with light and colour this festive season, here is a fun way to make a row of edible chocolate ‘clay’ lamps for your table.
What you will need –
- Milk or white chocolate bar (38 g size)
- Raw whole almonds or cashews – 6
- Drinking water (at room temperature) 1 teaspoon
- Mom, Dad or any responsible grown-up you find, to help with steps 1, 2 & 3
- Break the chocolate into pieces and melt in a glass bowl in the microwave, checking every 10 seconds so the chocolate does not burn.
Place the chocolate pieces in a small bowl and over a pan of hot water. Stir until the chocolate melts.
2. Remove bowl from the heat and add one teaspoon of water.
3. Mix melted chocolate and water until it forms a paste. It will look just like clay! Wait for a minute before you touch the mixture, so it is not hot. It should still be slightly warm when you shape it, otherwise it will not stick together.
4. Divide the chocolate clay into 6. Take one part and shape it into a ball in your hand. Then press one end to form a teardrop shape. Use your thumb to make a dent in the center. Place on a plate.
5. Take one whole almond and gently press into the pointed end, until it stands upright – be careful, don’t press to hard or the clay will break!
6. Make the other 5 lamps and put them all in the ‘fridge for 30 minutes to an hour, just until set.
7. Box or arrange on a tray and serve your edible chocolate clay lamps…