Homemade chocolate

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line a baking tray (32 x 38 cm) with baking paper. Fold two aluminium foil rails and divide the baking tray crosswise into three equally sized fields. Roughly chop the chocolate coating separately. Melt 450 g plain and white chocolate separately on a hot water bath. Stir in 1 tablespoon of cream each. Pour the melted couverture into a field on the baking tray and draw it marble-like with a spoon. Sprinkle with cashew nuts. Leave to stand for a while. In the meantime, melt the whole milk couverture and 1 tablespoon of cream over a hot water bath. Stir the orange zest and liqueur into the whole milk couverture with a whisk. Pour the whole milk couverture into a second field. Coarsely crumble the waffles and sprinkle over them together with the white pearls. Leave a little bit of it on. In the meantime, melt the remaining 900 g white couverture and 2 tablespoons of cream over a hot water bath and pour into the remaining field. Sprinkle with candied violets and rose petals. Let the chocolate set at room temperature. Cut chocolate into cubes (approx. 2 x 3 cm)

2. 2

   waiting time approx. 2 hours

3. 3

   Chocolate with cashew nuts:

4. 4

   Milk chocolate:

5. 5

   White chocolate:

Nutrition Facts

KCAL
90 kcal

CARBS
8 g

FATS
5 g

PROTEINS
1 g