INGREDIENTS
- – Semi-sweet chocolate 500 g.
- – Dulce de leche pastry chef 600 g.
- – Roasted peanuts 400 g.
- For termination:
- – Semi-sweet chocolate 200 g.
- – Praline 200 g.
December has arrived and cooking-recipes brings you a particular recipe for these dates CHOCO NOUGAT and MANÍ ! .
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Process:
1.Soften the semi-bitter chocolate and mood it, for this it’s essential to decrease its temperature to 27 levels after which increase it to 31 levels.
2.Combine it with the dulce de leche (it have to be at room temperature)
3.Unite with a wood spoon till forming a paste, add the peanuts (with out roasting temperature) and blend.
4.Place silicone or butter between two papers and kind a rectangle 2 to three cm excessive as you like.
5.Put it within the fridge, properly wrapped, for one hour and lower ingots.
6.Mood the additional chocolate for ending and switch every ingot over the chocolate, overlaying just one aspect, drain the surplus and relaxation it on praline.
7.Let the chocolate crystallize and wrap till able to get pleasure from them!!! .
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Do that recipe at residence and inform us the way it turned out utilizing cooking-recipes and cooking-recipescooking-recipes.
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