Chocolate Alcoholic Confectionery Blocks

1. You start with the chocolate (finger test that it is really not hot) and then add the pepper. Whip the cream – and fold half of the amount into the chocolate. Now fill this mixture into the silicone mold to a little more than half the height. Take a mint leaf each and sink it into the chocolate mass. Keep the rest of the chocolate warm in the water bath.
2. I have prepared a tool to fill in the liqueur in the second step. To do this, wrap two chickpeas each with fresh foil – and then press them into the chocolate as well. Now place the chocolate in the freezer for 10 minutes – no longer, otherwise it will become too firm.
3. Mix the rest of the cream with the mint liqueur.
4. Get the chocolate blocks out of the freezer and pull the peas out again. Fill the liqueur mixture into the recess. Then the rest of the chocolate on top. Place in the freezer again for about 5 minutes.
5. During this time, slowly caramelize the almond leaves. Spread the almond slivers on the chocolate blocks – done! Take the desired amount out of the mold and store the rest in the refrigerator.
6. Note 6: I know it sounds more complicated – than it really is – the only thing that could possibly be disadvantageous – it is a bit of a hassle. But the taste rewards in the end 🙂

Sweet greetings from “Grandma Spoon” aka Biggi ♥