Almond ganache clusters
Ingredients
for 30 pieces
| 200 g | almond slivers |
| 50 g | sugar |
| 200 g | dark chocolate, break into small pieces |
| 1 ¼ dl | cream |
| 1 tbsp | Betty Bossi Caramel-Würfeli |
| ¼ tsp | sea salt |
| 1 tbsp | freeze-dried mixed berries, finely chopped |
| 1 tbsp | coconut flake |
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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