Heart-shaped milk chocolates and one white chocolate.
In The Kitchen
Owner Kee Ling Tong making chocolates in her kitchen in Soho.
Lemon Basil Filling
A tray of lemon basil filling, ready to be covered with chocolate.
Pouring The Chocolate
A ladle of chocolate is poured over the lemon basil filling.
Getting It Perfect
The chocolate is scraped across to get a nice perfect coating and to get any excess off.
Ready after chilling in the fridge for few minutes.
An army of little chocolate soldiers.
While Kee works on chocolates, her workers roll out balls of truffles.
Green Tea Truffles
Here are balls of white chocolate truffles rolled in green tea powder.
Heart Shaped Mold
Getting ready to make some heart-shaped chocolates.
First Coat Of Chocolate
A ladle of chocolate is poured over the mold for the bottom layer.
Getting Rid Of The Excess
The excess chocolate is poured back into the chocolate bath.
Ready For The Filling
After chilling for a moment, a nice thin chocolate shell is created. Now it's time for the filling.
The heart-shaped chocolates get a filling of passion fruit mixed with dark chocolate ganache.
A Chocolate Heart:
The chocolates are ready after the last layer of chocolate gets poured over the mold and have been chilled in the fridge.