Rum chocolates

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Roast the almonds in a pan without fat until golden brown. Take out and let it cool down. Knead the marzipan with the almonds. Roll out rectangularly (approx. 15 x 15 cm) on a work surface dusted with icing sugar. Line a rectangular form (15 x 15 cm) with foil. (Alternatively a round form; 18 cm Ø, then of course roll out marzipan round). Place a marzipan plate inside. Mix the basic mixture with rum.

2. 2

   Pour onto the marzipan. Chill for 4-5 hours. Chop dark chocolate and melt over a warm water bath. Remove the praline plate from the mould. Cut into cubes (2.5 cm). Dip the pralines with a praline fork into the couverture, let them drip off and put them on a grid. Allow to dry. Mix almonds and sugar. Spread thinly on a baking tray lined with baking paper. Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-10 minutes until golden brown and the sugar has caramelised. Remove and let cool down briefly. Cut out small circles with a perforated spout (12 mm Ø). Leave to cool.

3. 3

   Allow to dry. Mix almonds and sugar. Spread thinly on a baking tray lined with baking paper. Bake in a preheated oven (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for 6-10 minutes until golden brown and the sugar has caramelised. Remove and let cool down briefly. Cut out small circles with a perforated spout (12 mm Ø). Leave to cool. Chop the white chocolate coating and melt carefully over a warm water bath. Put into a small disposable piping bag. Spray dots the size of the coconut circles onto the chocolates. Pour the brittle on top, press on a little, allow to dry. Use a warmed knife to remove the pralines from the grid. Store in a cool and dry place

4. 4

   Chop the white chocolate coating and melt carefully over a warm water bath. Put into a small disposable piping bag. Spray dots the size of the coconut circles onto the chocolates. Pour the brittle on top, press on a little, allow to dry. Use a warmed knife to remove the pralines from the grid. Store in a cool and dry place

5. 5

   5 hours waiting time

Nutrition Facts

KCAL
130 kcal

CARBS
10 g

FATS
9 g

PROTEINS
2 g