Ama-almond Slivers of Dark Chocolate kanye neSliver of White Chocolate

Nakuba zingekho izithako ezengeziwe ezidingekayo kulokhu kudla okulula, ukulungiswa yikhona okubalulekile. Ama-alimondi kufanele athoswe kuphela ngobumnene. Faka umbala onsundu ngokukhanyayo, okungcono i-beige.

Okubaluleke kakhulu ukuthi ama-alimondi athosiwe kufanele apholile ngokuphelele, ngaphandle kwalokho ama-splinters azophenduka impunga kamuva. Ushokoledi kufanele usikwe kahle ngangokunokwenzeka, ngihlale ngibeka u-50% wawo eceleni. Khona-ke okunye kuyancibilika phezu kokugeza kwamanzi, uma kuhle futhi kukhilimu, susa emanzini okugeza ngokushesha.

Bese ugoqa ushokoledi osele ezingxenyeni kuze kube yilapho uncibilika ngokuphelele. Ngoshokoledi omhlophe, izinga lokushisa kufanele libe ngu-29 °, noshokoledi omnyama, noma kunjalo, hhayi ngaphezu kuka-31 °. Bese ufaka ama-alimondi apholile kushokoledi owuketshezi, ugovuze kahle futhi ubeke amathisipuni angu-2 ngezinqwaba ezincane ephepheni lokubhaka, usebenze ngokushesha okukhulu, ngaphandle kwalokho yonke ingxube ebhodweni izoba nzima futhi ngeke icutshungulwe kahle. Uma lokhu kwenzeka, ungalokothi ushise ibhodwe ku-microwave, ama-splinters azobe esempunga ngokuphelele. Kungcono ukuthela ushokoledi omncane ofudumele phezu kwayo futhi.