INGREDIENTS
- HOMEMADE BUTTER:
- -Sugar 300gr.
- -Clara 2u.
- -Honey 2 tablespoons.
- -Unsalted peanut butter 400gr.
- -Cocoa powder 1 tablespoon.
- MOROCCO:
- -Chocolate blanco 350gr.
- -Peanut paste 450gr.
- -Chocolate con leche 700gr.
HOMEMADE BUTTER:
1.Make the syrup with the sugar, honey and water to cowl and convey to 121°C (mushy ball).
2.When the syrup is prepared, beat the egg whites and pour the syrup. When the batter is chilly, add the peanut butter earlier than it’s homogenized, add the cocoa, mildew the beforehand filmed pudding mildew in a mildew and let it relaxation within the fridge
You may make a deal with with rice crackers, fill it with butter and dip it in chocolate.
MOROCCO:
1.Soften the milk chocolate and blend it with the peanut paste. Place in a 30x24cm ring on a plate with movie and wait till crystallization is achieved.
2.Soften the white chocolate and blend it with the chocolate with the peanut paste. Combine and pour over the earlier layer and let it crystallize.
Repeat the opposite layer, let it cool and minimize into squares. ENJOY NOW!.
