- 150g Kremelta
- 1 cup icing sugar, sifted
- ¼ – ½ cup AlfaLite powder
- 2-4 tsp. good quality cocoa or carob powder
Combine all the dry ingredients into a bowl. Melt the Kremelta and cool. Stir the cooled but still runny Kremelta into the dry ingredient. Pour into molds or a greased container. Put into the freezer for a few minutes. Pop out the shapes when the chocolate is set.
Molds can be purchased at Spotlight stores or specialty bakers.