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Brittle Chocolates

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Brittle Chocolates

The perfect brittle chocolates recipe with a picture and simple step-by-step instructions.

  • 150 g Milk chocolate
  • 60 g Sugar
  • 1 tablespoon Butter
  • 50 g Ground hazelnuts
  1. First make a brittle. To do this, melt the butter and sugar together.
  2. When everything is clear, stir the hazelnuts well.
  3. Then spread the whole thing on baking paper and let it cool for about 5 minutes.
  4. Now melt the chocolate in a water bath.
  5. Chop the brittle, I did it with a machine, works best.
  6. Stir the finely chopped brittle into the melted chocolate. Fill into praline molds
  7. Leave in the refrigerator for 2 hours, then carefully squeeze out. Keep in the refrigerator for about 2 weeks. If they are there that long.
Dinner
European
brittle chocolates

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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