Nut-almond chocolate

Name: Nut-almond chocolate
Cook time: 30 min
Total time: 30 min
Yield: 75
Ingredients: 200 g Dark chocolate coating; 200 g whole milk couverture; 200 g firm nut nougat; 7-10 Tbsp masse; 100 g Butter; 100 g Almonds (without skin); 100 g Pecan nuts; 7-10 Tbsp a few drops of bitter almond oil; 1 knife tip ground pimento; 1 knife tip ground nutmeg; 1 TEASPOON Cinnamon; 1 knife tip ground cloves; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 75

200 g Dark chocolate coating
200 g whole milk couverture
200 g firm nut nougat
7-10 Tbsp masse
100 g Butter
100 g Almonds (without skin)
100 g Pecan nuts
7-10 Tbsp a few drops of bitter almond oil
1 knife tip ground pimento
1 knife tip ground nutmeg
1 TEASPOON Cinnamon
1 knife tip ground cloves
baking paper

Directions

1
Roughly chop the chocolate coating. Melt the chocolate coating, nougat and fat while stirring in a hot water bath. Add almonds and nuts and stir in. Season with bitter almond oil, pimento, nutmeg, cinnamon and cloves. Stir well.
2
Line a form (20x20 cm) with baking paper. Fill in the warm nut chocolate, spread with a tablespoon in a wavy shape and put in a cool place for about 5 hours. Lift the chocolate out of the mould and cut it into cubes with a saw knife. Store chocolate in a cool place
3
Glass plate: Olbernhauer glass