Chocolates made from nuts and almonds

  • 1 pack (150 g) white couverture
  • 150 g ground hazelnuts
  • 150 g Sugar
  • 1 packet Vanillin-Sugar
  • 1 protein
  • 2 EL Rum
  • 20 g ginger pickled in sugar
  • 150 g Almond sticks
  • 200 g whole milk couverture
  • aluminum foil
  • Oil
  • 60 Praline sleeves
60 minutes
Finely grate 50 g white couverture. Mix well with the ground hazelnuts, sugar, vanilla sugar, egg white and rum. Roughly grate the rest of the couverture. Shape approx. 30 balls of equal size from the hazelnut mixture with moistened hands, roll them in the chocolate shavings and place in the praline sleeves. For the almond heaps, pat the ginger dry and chop finely. Roast the almonds in a dry pan until golden. Cut the couverture into pieces, place in a small metal bowl and melt in a hot water bath. Mix the almonds and ginger into the chocolate. Line a tray with aluminum foil and thinly coat with oil. Place small heaps of almonds (approx. 30 pieces) on the aluminum foil with 2 teaspoons and let them dry. Then place in the chocolate cuffs. Put in small boxes for giving away
Per hazelnut truffle approx. 360 kJ / 90 kcal E 1.3 g / F 4.9 g / KH 6.5 g. Per almond pile approx. 290 kJ / 70 kcal
E 1.3 g / F 5 g / KH 3.9 g


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