Christmas chocolate

For 36 pieces
  • 100 g dark chocolate couverture
  • 100 g whole milk couverture
  • 100 g sliceable nut nougat mass
  • 50 g Butter
  • 50 g candied papaya
  • 150 g Almond kernels (without skin)
  • 100 g Pistachio kernels
  • a few drops of vanilla flavor
  • 1 knife tip ground allspice
  • 1 knife tip ground nutmeg
  • 1 TL Cinnamon
  • 1 knife tip ground cloves
  • Icing sugar
  • 36 Praline cuffs
30 minutes
easy
1.
Roughly chop the couverture. Melt the couverture, nougat and butter in a hot water bath while stirring. Cut papaya into fine cubes. Add the almonds, nuts and papaya and stir in. Season with vanilla flavor, allspice, nutmeg, cinnamon and cloves. Mix well. Line a form (20 x 20 cm) with baking paper. Pour warm Christmas chocolate into it, spread with a tablespoon. Approx. Chill for 5 hours. Lift the chocolate out of the mold, dust with powdered sugar and cut into approx. 36 cubes with a saw knife. Put in chocolate cuffs. Store chocolate in a cool place.
2.
Wait approx. 5 hours. Photo: Först,
1 piece approx:
  • 100 kcal
  • 410 kJ
  • 2 g protein
  • 8 g ​​fat
  • 6 g carbohydrates

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