Ingredients
Chocolates
chocolate paste
60g
2.10oz
4tbsp
sweet crisps
30g
1.05oz
2tbsp
hazelnuts
30g
1.05oz
2tbsp
maple syrup
10ml
0.33fl oz
0.67tbsp
chocolate syrup
15ml
0.50fl oz
1tbsp
bitter chocolate
35g
1.23oz
2.35tbsp
butter
5g
0.18oz
0.34tbsp
milk
15ml
0.50fl oz
1tbsp
The glaze
milk chocolate
100g
3.50oz
0.40cup
6.70tbsp
chopped nuts
20g
0.70oz
1.34tbsp
milk
30ml
0.99fl oz
2tbsp
Method
Chocolate mass
- First, grind the crisps into small crumbs, and then the nuts into large ones.
- Meanwhile, melt the chocolate with syrups, milk and butter, and cool a little. * You may vary the amount of milk. Be guided by the texture.
- Next, add the paste to the chocolate, mix well and pour in the crisps and nuts. * The mass is dense, almost doesn't stick to your hands.
- Roll the balls, put the nut inside, and put these blanks it in the fridge for 30-60 minutes until they harden.
The glaze
- Melt the chocolate with milk in a water bath, and mix with nuts.
- Next, dip one blank into theat glaze, put it on a plate, and place in the fridge until the chocolate hardens.
