INGREDIENTS
- PEANUTS WITH CHOCOLATE:
- – Peanuts with pores and skin 200 g.
- – Darkish chocolate protection 250 g.
- – Impalpable sugar 150 g.
- – Pure cocoa 150 g.
- – Decacao butter 75 g.
- – Gold mud.
- – Silver powder.
- ALMOND OR PEANUTS OR HAZARDOUS CROCANT NOUSE:
- – 1st grain sugar 200 g.
- – Water 60 g.
- – Glucose 80 g.
- – Almonds with pores and skin 280 g.
Learn to put together scrumptious ones: PEANUTS WITH CHOCOLATE AND CRISPY NOUGAT for these holidays!
PROCEDURE:
PEANUTS WITH CHOCOLATE:
1. Toast the peanuts for not more than 8 minutes at 200 levels Celsius.
2. Let cool to room temperature.
3. Dissolve the protection and go away at 30 levels.
4. Combine the powdered sugar and reserve the cocoa.
5. Dissolve the cocoa butter at 28 levels Celsius.
6. Apply layers of protection and powder in equal elements as much as weight.
7. Give a ultimate layer with butter and protection.
I instantly shine.
ALMOND OR PEANUTS OR HAZARDOUS CROCANT NOUSE:
1. Place the sugar and water in a pot.
2. Boil and add the glucose.
3. Convey to 150 levels Celsius.
4. Add the marginally toasted and sizzling almonds.
5. Combine and pour into oiled quadrant.
6. Reduce earlier than it cools.
7. Wrap with the recent product.
