Chocolates made from nuts and almonds
easy
60 mins
60 mins
Ingredients
- 1 pack of (150 g) white chocolate coating
- 150 g ground hazelnuts
- 150 g Sugar
- 1 package Vanillin sugar
- 1 Protein
- 2 TABLESPOONS Rum
- 20 g ginger pickled in sugar
- 150 g Almond slivers
- 200 g Whole milk couverture
- 7-10 Tbsp Aluminium foil
- 7-10 Tbsp Oil
- 60 Chocolate cuffs
Directions
- 1
Finely grate 50 g white couverture. Mix well with the ground hazelnuts, sugar, vanillin sugar, egg white and rum. Coarsely grate the rest of the couverture. With moistened hands, form approx. 30 balls of the same size from the hazelnut mass, roll them into the chocolate grater and place them in the praline sleeves. For the almond mounds, dab ginger dry and chop finely. Roast the almonds in a dry pan until golden brown. Cut the chocolate coating into pieces, place in a small metal bowl and melt in a hot water bath. Mix almonds and ginger into the chocolate. Line a tray with aluminium foil and spread a thin layer of oil on it. Place small heaps of almonds (approx. 30 pieces) on the aluminium foil with 2 teaspoons and leave to dry. Then place them in the praline sleeves. To give away as a present, put them in small boxes
- 2
Per hazelnut truffle approx. 360 kJ/ 90 kcal E 1.3 g/ F 4.9 g/ KH 6.5 g. Per almond heap approx. 290 kJ/ 70 kcal
- 3
E 1,3 g/ F 5 g/ KH 3,9 g
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