Rum chocolates

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Chop 200 g dark chocolate coating and 20 g coconut oil. Heat the cream. Melt the chocolate coating, coconut oil and butter in it and pour into a bowl. Roast chopped almonds in a pan without fat until golden brown. Take them out and let them cool down. Knead marzipan and almonds. Roll out squarely (approx. 15 x 15 cm) on a work surface dusted with icing sugar.

2. 2

   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. Pour onto the marzipan. Chill for 4-5 hours. Chop 300 g dark chocolate coating, melt with 25 g coconut oil over a warm water bath. Remove the praline plate from the mould. Cut into cubes (2.5 cm). Dip pralines with a praline fork into the couverture, drain and place 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 cooker: 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.

3. 3

   Dip pralines with a praline fork into the couverture, drain and place 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 cooker: 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 metal nozzle (12 mm Ø). Let it cool down. Chop the white chocolate coating and melt carefully over a warm water bath. Pour into a small disposable piping bag. Spray dots the size of the brittle circles onto the chocolates. Put the brittle on top, press down a little, let it dry. Use a warmed knife to remove the pralines from the grid. Store in a cool and dry place

4. 4

   Let it cool down. Chop the white chocolate coating and melt carefully over a warm water bath. Pour into a small disposable piping bag. Spray dots the size of the brittle circles onto the chocolates. Put the brittle on top, press down a little, let it 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