Melted Chocolate Dumpling Pockets

Made with White Bread

7 slices Albany Superior White Bread

1 slab Beacon chocolate

Butter/ margarine for frying

Place slices of bread onto your work surface.
Place 2 blocks of chocolate onto the top of each slice about 1 cm from the top crust.
Fold the slice of bread in half from the bottom to meet the top crust.
Using a glass, press a half moon shape into the bread with the Beacon chocolate squares encased in the bread.
Heat butter or margarine in a frying pan over a medium heat and fry the chocolate parcels until golden brown, making sure to baste them completely with the melted butter.
Serve while still warm so the chocolate is oozy and melted.