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Betty Bossi Koch-Center
kochen@bettybossi.ch
Dark chocolate
White chocolate
Utensils
Two trays lined with baking paper.
How it's done
Dark chocolate
Finely chop the dark chocolate.
Melt the chocolate and 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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