Ingredients:
Make sure that you have your double boiled chocolate paste in place.
Almonds - 250 gms
Chocolate moulds of different shapes
Butter Paper - 1 sheet
Wrapping Paper
Method:
- Roast the almonds until they appear a tad pinkish in color when broken into two halves.
- Now drop each almond into the chocolaty paste and scoop out a spoonful,before dropping it into your chocolate mould.
- Repeat until all the moulds of the tray are done.
Make sure that you have your double boiled chocolate paste in place.
Almonds - 250 gms
Chocolate moulds of different shapes
Butter Paper - 1 sheet
Wrapping Paper
Method:
- Roast the almonds until they appear a tad pinkish in color when broken into two halves.
- Now drop each almond into the chocolaty paste and scoop out a spoonful,before dropping it into your chocolate mould.
- Repeat until all the moulds of the tray are done.
- Keep the platter in the refrigerator. And not in the freezer compartment.
- They will now take around 25 minutes to set.
- Once set, take the platter out. Tilt over a plate.
- Wrap each nugget in a silvery wrapper immediately.
- They will now take around 25 minutes to set.
- Once set, take the platter out. Tilt over a plate.
- Wrap each nugget in a silvery wrapper immediately.
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