INGREDIENTS
- – Semi-sweet chocolate 500 g.
- – Dulce de leche pastry chef 600 g.
- – Roasted peanuts 300 g.
- For termination:
- – Semi-sweet chocolate 200 g.
- – Praline 200 g.
CHRISTMAS RECIPES: PEANUT NOUGAT AND HOMEMADE CHOCOLATE
PROCEDURE:
1. Soften the semi-sweet chocolate and mood it, for this you should decrease its
temperature to 27ºC after which elevate it to 31ºC.
2. Combine it with the dulce de leche (it ought to be at room temperature)
3. Mix with a picket spoon till a paste is shaped, add the peanuts (with out roasting temperature) and blend.
4. Place silicone or butter between two items of paper and type a rectangle 2 to three cm excessive relying in your choice.
5. Place it within the fridge, properly wrapped, for one hour and minimize into ingots.
6. Mood the additional chocolate for ending and switch every ingot over the chocolate, protecting just one aspect, drain the surplus and place it on the praline.
7. Let the chocolate crystallize and wrap till able to take pleasure in them!!!
