Marbled broken chocolate

Marbled broken chocolate

Total: 45 min. | Active: 45 min.
Nutritional value / 100 g: 544 kcal
, Fat: 33 g
, Carbohydrate: 52 g
, Protein: 8 g


100 g


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

Sugar-roasted almonds

100 g almonds
75 g sugar
½ dl water

To melt the chocolate

300 g white chocolate (e.g. from white chocolate bunnies), finely chopped
300 g milk chocolate (e.g. from milk chocolate bunnies), finely chopped

Broken chocolate

50 g coconut flakes
3 tbsp sugar eggs
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How it's done

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Sugar-roasted almonds

Place the almonds, sugar and water in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon until the sugar melts again and coats the almonds (approx. 5 mins.).

Spread the almonds onto a sheet of baking paper, leave to cool, coarsely chop.

To melt the chocolate

Melt the white and milk chocolate in two thin-sided bowls over a gently simmering bain-marie, stir until smooth.

Broken chocolate

Pour the white chocolate into a tray lined with baking paper. Spread the milk chocolate over the top using a tablespoon, create a marble effect using a wooden skewer, decorate with almonds, dessicated coconut and sugar eggs.

Good to know
Tip: Use peanuts instead of almonds

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