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
Dark chocolate
White chocolate
How it's done
Dark chocolate
Finely chop the dark chocolate.
Melt the chocolate, the butter and the cognac in a thin-sided bowl over a gently simmering bain-marie.
Stir the melted chocolate until smooth, pour into a tray lined with baking paper.
Sprinkle the pistachios over the top, allow to cool, refrigerate for approx. 1 hr.
White chocolate
Finely chop the apricots.
Finely chop the white chocolate and melt in a thin-sided bowl over a gently simmering bain-marie, stirring until smooth. Pour the melted chocolate into the second prepared tray.
Sprinkle the apricots and Fleur de Sel over the top, allow to cool, refrigerate for approx. 1 hr.
To serve
Break the dark and white chocolate into pieces.
| Tip: | For children, leave out the cognac and decorate the chocolate with Smarties before refrigerating. |
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