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
To caramelize the almonds
Ganache clusters
Decoration
How it's done
To caramelize the almonds
Toast the almonds and sugar in a frying pan until the sugar caramelizes. Leave the almonds to cool on a sheet of baking paper.
Ganache clusters
Place the chocolate in a bowl. Bring the cream to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Stir in a circular motion, starting from the centre, until a homogeneous texture is achieved. Stir in the caramelized almonds. Using two teaspoons, place small mounds of the mixture on a baking tray lined with baking paper.
Decoration
Sprinkle the clusters with caramel cubes and fleur de sel or with berries and coconut, cover and refrigerate for at least 2 hrs.
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