November 2013 Recipe : Almond Drops

Ingredients : 

- 500g caramelised almonds in sticks 

- 350g 66% dark couverture chocolate

- 100g good green pistachios

- 100g golden raisins soaked in cognac

 

Method : 

Temper the almonds at 30°C, then the pistachios and well drained golden raisins. Add the 66% dark couverture chocolate at the correct temperature. Mix well, then use a spoon to create a “rocher” form on a guitar sheet or in Flexipan moulds for a more even appearance.

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Invitation to connect on LinkedIn

LinkedIn

From Lorge Chocolatier

chocolatier
Ireland

I’d like to add you to my professional network on LinkedIn.

– Lorge

You are receiving Invitation to Connect emails. Unsubscribe
© 2012, LinkedIn Corporation. 2029 Stierlin Ct. Mountain View, CA 94043, USA

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