John Myers
Contents
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Ingredients
- 0,5 Nougat stick 20 g
- Very little coconut oil
- 50 g Milka white chocolate
- 3 g Coconut oil
- 50 g Milka whole milk from the Alps
- 3 g Coconut oil
- 30 g Marzipan raw mass
- 1 tsp Powdered sugar
- 1 tsp Amaretto
- 50 g Milka Zartherb
- 3 g Coconut oil
Instructions
- Cut the nougat stick into pieces. Melt with a little coconut oil over a hot water bath. Pour the nougat in the center of the flowers. Chill the mold.
- Melt white chocolate with coconut oil over a hot water bath. Pour a teaspoon into each of the flowers and put them back in the cold.
- Repeat the same thing with the milk chocolate.
- Knead the marzipan, powdered sugar and amaretto. Roll out between two layers of cling film. Cut out small circles (I had an apple cutter for this) and place on the whole milk layer. Cut out the circles so that there is still a small edge around the marzipan.
- Finally, melt the bitter chocolate with coconut oil over a hot water bath. Fill the flowers with it.
- Then place the mold in the freezer for about 30 minutes. Then carefully press out the pralines and refrigerate until they are eaten.
Nutrition
Serving: 100gCalories: 310kcalCarbohydrates: 24.4gProtein: 4.8gFat: 19.3g
