100g hazelnuts without shell in oven and crashed
50 g quality dark chocolate with 70% cocoa mass
50 grams of milk chocolate
1 tablespoon cocoa
Vanilla 1/2 stick (possibly 1 teaspoon vanilla extract)
1 tablespoon cooking oil
Preparation: Place hazelnuts in blender and mix them. Get a pot, fill it with water and allow the water to boil. Place bowl over it and steam them melted chocolate. When melted, add the cocoa and vanilla. Stir until you get a nice mixture. Then, add the mixture of nuts. Place the butter and stir until mixture to bind. Pour the cream into a sterilized jar and leave in the fridge for a day to tighten.
50 g quality dark chocolate with 70% cocoa mass
50 grams of milk chocolate
1 tablespoon cocoa
Vanilla 1/2 stick (possibly 1 teaspoon vanilla extract)
1 tablespoon cooking oil
Preparation: Place hazelnuts in blender and mix them. Get a pot, fill it with water and allow the water to boil. Place bowl over it and steam them melted chocolate. When melted, add the cocoa and vanilla. Stir until you get a nice mixture. Then, add the mixture of nuts. Place the butter and stir until mixture to bind. Pour the cream into a sterilized jar and leave in the fridge for a day to tighten.
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