Ingredients
-
1000 g
Guanaja 70%
- Guanaja 70%
- Caraïbe 66%
- Nyangbo 68%
- Macaé 62%
- Caramélia 36%
- Jivara 40%
- Ivoire 35%
- Opalys 33%
- Blond Dulcey 32%
- Almond inspiration
- 200 g Grape seed oil
- 250 g Chopped, toasted almonds (also possible to use, for example, COCOA NIBS)
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g
Recipe
Melt the chocolate at 45-50°C (115-120°F).
Add the oil and almonds and mix.
The mixture should be between 30-35°C (85-95°F) – Cool it down if necessary.
Coat your chilled product and put back in the freezer.