Havana chocolates

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Bring 50 g sugar and 50 ml water to the boil in a pan and simmer while stirring until the sugar is dissolved. Add vanilla pulp and 150 g flaked almonds, mix everything and roast until golden brown while stirring. Let everything cool down

2. 2

   Melt the dark chocolate coating in a warm water bath. Add the almonds, mix everything and put it on parchment paper. Then place a layer of parchment paper on top. Roll out the almond and chocolate mixture to a rectangle about 1 cm thick. Refrigerate for about 2 hours

3. 3

   Mix marzipan and rum with your hands to a smooth mixture. Peel the paper off the almond and chocolate base. Spread the marzipan on the base and press down lightly with your hands. Place a layer of parchment paper back on top and roll out the marzipan 2-3 mm thick to the edge and peel off the parchment paper.

4. 4

   First cut the confectionery board lengthwise into strips of approx. 2.5 cm width, then diagonally into strips of the same width, so that small diamonds are formed

5. 5

   Melt the whole milk couverture on a warm water bath. Dip lozenges on a praline or normal fork into it. Drain, wipe off at the edge of the bowl, place on parchment paper and allow to dry slightly

6. 6

   Sprinkle one half of the lozenges with sugar, decorate the rest with 2 tablespoons of flaked almonds. Let the chocolates dry

7. 7

   Keep in a cool and dry place for about 14 days

8. 8

   waiting time approx. 3 1/2 hours

Nutrition Facts

KCAL
110 kcal

CARBS
9 g

FATS
7 g

PROTEINS
2 g