Christmas chocolate

Name: Christmas chocolate
Cook time: 30 min
Total time: 30 min
Yield: 36
Ingredients: 100 g Dark chocolate coating; 100 g Whole milk couverture; 100 g firm nut nougat mass; 50 g Butter; 50 g candied papaya; 150 g Almond kernels (without skin); 100 g Pistachio kernels; 7-10 Tbsp a few drops of vanilla aroma; 1 knife tip ground pimento; 1 knife tip ground nutmeg; 1 TEASPOON Cinnamon; 1 knife tip ground cloves; 7-10 Tbsp Icing sugar; 36 Chocolate cuffs

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 36

100 g Dark chocolate coating
100 g Whole milk couverture
100 g firm nut nougat mass
50 g Butter
50 g candied papaya
150 g Almond kernels (without skin)
100 g Pistachio kernels
7-10 Tbsp a few drops of vanilla aroma
1 knife tip ground pimento
1 knife tip ground nutmeg
1 TEASPOON Cinnamon
1 knife tip ground cloves
7-10 Tbsp Icing sugar
36 Chocolate cuffs

Directions

1
Roughly chop the chocolate coating. Melt the couverture, nougat and butter while stirring on a hot water bath. Cut the papaya into fine cubes. Add almonds, nuts and papaya and stir in. Season with vanilla flavour, pimento, nutmeg, cinnamon and cloves. Stir well.
2
Line a form (20 x 20 cm) with baking paper. Fill in warm Christmas chocolate and spread with a tablespoon. Put it in a cool place for about 5 hours. Lift the chocolate out of the mould, dust with icing sugar and cut into approx. 36 cubes with a saw knife. Put them into praline cuffs. Store chocolate in a cool place