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80% chocolate with various browns
🇧🇷Brazil
•View in original language
(Português)
24 hour(s)
5 servings
Ed Batisti
@batisti- Ingredients
- Recipe
- Chocolate 80%350 g
- Different nuts75 g
- Goji barry30 g
- apricot50 g
- Hazelnut30 g
- Cocoa Butter3 g
- Cut the haché chestnuts. Cut apricot brunoasette.
- Grate the cocoa butter to 1% of the chocolate.
- tempering chocolate in bain-marie at up to 45 c. Cool to 34°C stirring. Add the grated cocoa butter, stir until dissolved and reach a temperature of 32°C
- Place the chestnuts and berries in a mold
- pour chocolate on top
- Let it harden out of the fridge, for at least 24 hours This process is to make the chocolate shine,
- TIP: you can brush edible glitter looks beautiful!
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