Chilli chocolates

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Mix rum and chili. Finely chop 200 g each of dark and milk couverture. Bring cream and butter to the boil, remove from the heat. Add the chilli mixture and couverture to the hot cream and melt while stirring

2. 2

   Place parchment paper on a tray or in a flat rectangular form. Fold 2 aluminium foil rails and define a rectangle (approx. 10 x 20 cm). Pour cream into it and smooth it down with an angle pallet or dough scraper. Cover and leave to cool overnight

3. 3

   Rinse and drain the beans. Wash the rosemary, dab dry and pluck and chop the needles from 2 twigs. Peel onions and garlic. Dice onions, chop garlic. Heat 2 tablespoons of oil.

4. 4

   Turn over the chili plate using the parchment paper. Cut into about 50 cubes (approx. 2 x 2 cm). Melt 500 g dark chocolate coating in a warm water bath. Dip the cubes into it on a praline or normal fork. Drain and wipe off at the edge of the bowl. Place on parchment paper and let dry

5. 5

   Turn a piping bag made of parchment paper. Melt 50 g white chocolate coating in a hot water bath. Pour in the couverture, cut the tip off just short. Decorate the pralines as you like with curls and dots. Decorate with chilli rings and let dry

6. 6

   waiting time approx. 14 hours

Nutrition Facts

KCAL
130 kcal

CARBS
10 g

FATS
9 g

PROTEINS
1 g