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Step 4: Melt the white chocolate
A water bath is prepared by heating water in a saucepan, and inside a glass container is placed to melt the white chocolate. The chocolate is allowed to melt gently. Once slightly cooled, transfer the molten chocolate into a socket pocket.
Step 5: Creation of the chocolate base
Silicone mussels are taken and oils lightly using a paintbrush. Then we deposit a layer of white chocolate at the bottom of each mould, forming the basis of our exquisite desserts.
Step 6: Snack assembly
On the hardened white chocolate layer, we have the nut and honey bites that we had booked. We apply a slight pressure to join the ingredients and let them rest.
Step 7: Dark chocolate blanket
In another water bath, the previously chopped dark chocolate is melted in order to speed up the process. Once melted and cooled, it is added to a socket pocket.
Step 8: Final key and presentation
We cover every mouthful with a generous layer of dark chocolate, making sure it reaches the top of the mussels. Once ready, the chocolate is allowed to harden.
Firmly, we demould desserts and immerse ourselves in the creative phase: decoration. Using the remaining white chocolate in the bushing pocket, we give free rein to our imagination, decorating each bite with delicate shapes, such as flowers or complex patterns. Let us not forget to place the reserved nuts in each creation, an attractive detail that brings a touch of sophistication.
In conclusion, these hazelnut and chocolate snacks in addition offer a culinary experience that will delight lovers of intense flavors and various textures. An alliance of simplicity and finesse, this recipe satisfies both the desires of the gourmands and the demands of those who seek a touch of elegance in their desserts.
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