start once a week with some nifty trick, easy to do but also to eat!
peeking between the two blogs I found the recipe that made my case: Baci Perugina and Imitation Raphael .
That's right .... I'm talking about chocolates!
ciocclatini But, almost identical to the original, the taste is very delicate and delicious.
We start by Baci, the recipe was taken from from Stefan and Rosy "yet another cooking blog ..." , I thank them because they're gone in an instant!. I have not made
changes .. except for a drop of cream in dark chocolate that serves as a cover.
Ingr
For about 70 kisses
300 grams of chopped toasted hazelnuts or hazelnut nutella
300 g
1 teaspoon of vanilla extract 100 grams of powdered sugar
70 hazelnuts 400 g dark chocolate
In a bowl mix the hazelnuts, Nutella icing sugar and vanilla.
300 grams of chopped toasted hazelnuts or hazelnut nutella
300 g
1 teaspoon of vanilla extract 100 grams of powdered sugar
70 hazelnuts 400 g dark chocolate
In a bowl mix the hazelnuts, Nutella icing sugar and vanilla.
Place in the refrigerator for a couple of hours. Then form into balls with your hands slightly smaller than a walnut. Arrange on a whole hazelnut.
Put these balls in the freezer on a sheet of wax paper and let cool. Meanwhile, melt the chocolate and let cool. This is the difficult part because there are dirty + up beyond belief! With the aid of a fork, dip in dark chocolate kisses and drain them on a grill.
to dry storage in the refrigerator until the end.
soon with the likes Raphael!
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