in Recipes

Ice Confectionery II

updated

Spread the love

Ingredients for 1 servings:

  • 40 praline(s) – tin foil capsules
  • 40 hazelnuts, roasted
  • 100 g nougat (nut)
  • 50 g dark chocolate
  • 50 g coconut oil
  • 3 drops of rum flavoring

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

with whole hazelnuts, makes about 40 pieces

Prepare the chocolate capsules (in a small, rimmed baking sheet). Add the lightly roasted and shelled hazelnuts. Chop the chocolate into small pieces and melt it with coconut oil in a double boiler. Add the nougat and flavoring and mix well. Spoon the liquid mixture into the chocolate capsules. Let the chocolates set in the refrigerator for at least one hour. Tip: Always keep iced confectionery cool. Be sure to use only coconut oil, as only coconut oil has the low melting point that makes the confectionery appear so uniquely cool.

Facebook Comments

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.

Nesquik cake

Allgäu bread pancakes