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Andes Chocolate
Ingredients:
- Almond paste
- Mycryo® cocoa butter cocoa butter
- Milk couverture Lactée Supérieure
- Pailleté feuilletine™
- Plantation Millesime 2008 Peru
Onion and curry chocolate
Recipe for 350 chocolates +- approx.1centimetre wide x 4 centimetres long
| Preparation | Ingredients |
| Dry in the oven | the onion |
| Mix | 236 g almond paste
39 g Mycryo® cocoa butter 47 g milk couverture Lactée Supérieure |
| Add | 75 gr. fried dehydrated onion
25 g Pailleté FeuilletineTM |
| Place in marcos measuring 33.5 x 33.5cm x 0.6cm high | |
| Before starting to crystallize, sprinkle | 1 g oak smoked salt |
| And sieve | 1 g curry powder |
| Dip in | dark couverture Alto El Sol Peru |
N.B.: use the curry powder and salt according to taste