Philippine Tatler Homes - - GOOD TASTE -


500 g Dark, milk or white choco­late, tem­pered 120 g Pis­ta­chios 120 g Hazel­nuts 120 g Raisins 120 g Dried figs, cut in small pieces


1. Roast the hazel­nuts and pis­ta­chios in the pre-heated oven at 160°C for about 12 min­utes, leave them to cool down. Pre­pare a bak­ing sheet on a tray.

2. Pour tem­pered choco­late in a pip­ing bag, cut a small hole with a scis­sor. Pipe drops of choco­late on the bak­ing sheet and tap the tray to flat­ten the drops nice and round. Do not put more than 10 pieces at the time, oth­er­wise it will be dif­fi­cult to dec­o­rate be­fore the choco­late crys­tallises.

3. Dec­o­rate ev­ery choco­late drop al­ter­nately with pis­ta­chio, hazel­nut, raisin and a piece of fig. Con­tinue un­til the choco­late is filled, then leave it for at least one hour to crys­tallise.

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