 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
|
Chop chocolate into fine pieces. Place cream in a saucepan and bring it to a boil over heat. Roast almonds until golden and crush.
Place the chopped chocolate in a bowl. Pour in boiling cream, then fold in honey and butter. Leave it for a couple of minutes. (Photo #1)
Stir the chocolate mixture until glossy and smooth. (Photo #2)
Fold in crushed almonds and mix.
Line a square dish or tray with plastic wrap. Fill the dish with the mixture to a depth of 1 cm, then refrigerate until firm. (Photo #3)
Lift the plastic wrap and remove the chocolate from the dish. Cut the chocolate into 1.5 cm X 3 cm bricks. (Photo #4)
Roll the chocolate bricks in cocoa powder and dust evenly. (Photo #5)
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
one 15 cm X 15 cm square dish |
0kcal |
120 minutes |
|
| chocolate |
100g |
| whipping cream |
60g |
| honey |
10g |
| butter |
10g |
| sliced almonds |
40g |
| cocoa powder |
|
|
|
