Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Shape
How it's done
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Place the cream and vanilla seeds in a thin-sided bowl and suspend over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Warm the cream, add the chocolate, melt, remove the bowl. Add the almonds, stir with the whisk on a hand mixer until the chocolate and cream mixture has cooled and solidified a little. Spread the mixture out on a sheet of baking paper to a thickness of approx. 1 1/2 cm, cover and chill for at least 2 hrs.
Shape
Using a knife that has been rinsed in hot water, cut the chocolate mixture into cubes approx. 1½ cm in size. Decorate with the apricots, press down lightly. Keep in an airtight tin in the fridge
| Shelf life: | for approx. 1 week. |
|---|
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