John Myers
Contents
show
Ingredients
- 200 g White couverture
- 200 g Dark couverture chocolate
- 80 g Crunchy peanut butter
- 1 tbsp Nutella
Instructions
- Melt the white and dark chocolate couverture separately in a water bath.
- Add 40g of peanut butter to the white chocolate. For dark chocolate 40g peanut butter and 1 tablespoon Nutella.
- Now the liquid chocolate can be distributed in molds or on a flat plate lined with baking paper. You can convert ice cube molds or use extra praline molds as molds.
- Now you can choose whether you want to process the dark and white chocolate separately or, for example, pour them one after the other on the plate and then mix them with a spoon so that it creates a nice pattern.
- Then put the finished chocolate in the refrigerator (at least 30 minutes) until it is firm.
- Of course, you can refine the chocolate with other nuts or kernels. Definitely a nice souvenir or a little surprise for family or friends. Because who can say that they put the chocolate together themselves ?! Have fun being creative!
Nutrition
Serving: 100gCalories: 402kcalCarbohydrates: 65.5gProtein: 10.5gFat: 10.5g
