INGREDIENTS
- CHOCOLATE BAR:
- – Milk chocolate protection 350 g.
- – Sugar 20 g.
- – Almendras 20 g.
- – Honey 20 g.
- MILK CANDY FILLED WITH CHOCOLATE PASTE:
- – Sugar 100 g.
- – Dulce de leche 100 g.
- – Glucose 100 g.
- – Chocolate semiamargo 50 g.
- – Milk cream 25 cc.
- – Milk butter 60 g.
- – Fondant 200 g.
CHOCOLATE BAR AND MILK CANDY FILLED WITH CHOCOLATE PASTE
PROCEDURE:
1. Toast the almonds and chop into not very small items.
2. Deliver the sugar to dissolve and add the honey.
3. Cool and grind.
4. Mood the milk chocolate coating and add the honey praline and chopped almonds.
5. Place in mildew and funky.
MILK CANDY FILLED WITH CHOCOLATE PASTE:
1. Prepare dinner the dulce de leche and sugar and add the glucose to a boil.
2. Deliver to 120ºC, take away from warmth and add the butter.
3. Add the fondant and shake.
4. Stretch to make two even planks.
5. Put together a ganache with the cream and chocolate, fill a layer and shut.
6. Place on the opposite layer and shut.
7. Stretch and lower into sweet shapes.
