INGREDIENTS
- PEANUT PASTE AND CHOCOLATE SNACKS:
- Makes 35 models.
- – Milk chocolate 700 g.
- – Chocolate blanco 350 g.
- – Peanut paste 450 g.
- CABSHA TYPE BONBON:
- – Dulce de leche pastry chef 320 g.
- – Glucose 60 g.
- – Alcohol (from pharmacy) 20 cc.
- – Rhum 40 cc.
- – Semi-sweet chocolate coating 150 g.
- – Cocoa butter 20 g.
- – Capsules for sweet c/n.
PEANUT AND CHOCOLATE SNACKS AND HOMEMADE CABSHA
PROCEDURE:
PEANUT PASTE AND CHOCOLATE SNACKS:
1. Mood 350 g of milk chocolate and blend it with 150 g of peanut paste. Place a 30 cm x 24 cm body on a plate with silicone paper and pour the combination into the mould, protecting the whole backside. Await it to harden barely.
2. Mood the white chocolate and blend it with one other 150 grams of peanut paste, and pour it over the earlier layer of milk chocolate. Let it harden once more.
3. Mood the remaining 350 g of milk chocolate and blend it with 150 g of peanut paste. Cowl the earlier preparation once more and wait once more for it to pre-crystallize.
4. Lower them fastidiously with a pointy knife into 2 cm x 2 cm squares.
CABSHA TYPE BONBON:
1. Warmth the dulce de leche and add the glucose.
2. Off the warmth add the alcohol and Rhum.
3. Pressure into the capsules to the sting.
4. Cool till a lightweight movie types on the sweet.
5. Combine the choco with the cocoa butter which is able to give it fluidity and you’re going to get a really tremendous bathtub.
6. Coat the candies with heat semi-bitter chocolate coating utilizing a chocolate fork.
