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Rum-grape-nut Chocolates

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Rum-grape-nut Chocolates

The perfect rum-grape-nut chocolates recipe with a picture and simple step-by-step instructions.

  • 100 g Dark chocolate couverture
  • 50 g Whole milk couverture
  • 10 g Coconut oil
  • 8 Skinned almonds
  • 15 Rum raisins
  1. Chop the couvertures and melt them together with the coconut oil over the water bath. Halve the skinned almonds.
  2. When the couverture has melted, fill 15 silicone praline molds, slightly less than half full, with it. Carefully tap the mold several times on the work surface so that no air bubbles are formed. Then put half an almond and a rum raisin on the chocolate for each praline, fill the molds with the rest of the couverture and knock them back on the work surface.
  3. Carefully place the molds in the refrigerator and let them set. Preferably overnight. Then remove them from the molds, eat them straight away or store in a cool place.
Dinner
European
rum-grape-nut 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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