Taste & Flavors - - SUMMER - By Chef Nathalie Di­mas ate­lier nd

Chef Nathalie Di­mas, ate­lier nd


400 g hazel­nut praline

200 g milk choco­late

100 g feuil­letine

1 kg dark choco­late for coat­ing


Slowly heat (check each 20 to 30 sec­onds) the milk choco­late in the mi­crowave un­til it is half melted.

Add the hazel­nut praline and mix. If needed, heat the mix­ture an­other 30 sec­onds un­til it be­comes smooth.

Add the feuil­letine and mix.

With a spoon, gar­nish a mold of your choice with the mix.

Re­frig­er­ate the gar­nished molds un­til they can be un­molded.

Tem­per the dark choco­late and coat the un­molded bon­bons.

Sprin­kle some feuil­letine to dec­o­rate im­me­di­ately af­ter coat­ing.

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