This recipe is another confirmation that homemade chocolates are much tastier and more elegant than industrially produced ones. See for yourself!
It is necessary
- - 100 g of chocolate 72%;
- - 100 g of white chocolate;
- - 2 tbsp. boiled condensed milk;
- - 1 tsp instant coffee;
- - 1 tbsp. boiling water;
- - a pinch of lemon zest;
- - 0.5 cups of your favorite nuts;
- - 0.5 cups of your favorite dried fruits;
- - 25 g butter.
Instructions
Step 1
Dissolve coffee in boiling water. Fry the nuts (if you purchased them raw) and turn them into large crumbs by folding them into a bag, covering them with a towel and rolling them over them with a rolling pin.
Step 2
Prepare a water bath by placing a small saucepan in a larger bowl of quietly boiling water. Break the dark chocolate into pieces, put in a small saucepan, add a tablespoon of boiled condensed milk, half the butter and 0.5 tbsp. boiling water. Heat until the chocolate is completely dissolved. Next, add the nuts, mix to distribute them.
Step 3
We line the form with parchment paper, leaving the ends - we will then pull out our sweets for them. Spread out the chocolate mixture and smooth with a spatula. Send in the freezer for 15 minutes.
Step 4
And at this time in a water bath with the addition of 0.5 tbsp. boiling water, 1 tbsp. Condensed milk and the remaining butter, melt the white chocolate. While it dissolves, finely chop the dried fruit to add to the white chocolate mixture. Add the zest to the same place, mix.
Step 5
Remove the dark base from the freezer, cover with a layer of white chocolate with zest and dried fruits on top, smooth with a spatula. Return to freezer for 20 minutes.
Step 6
Then we take out the frozen blank from the mold, wrap it in foil and send it now to the refrigerator overnight to acquire a dense structure. Cut into small squares before serving. Enjoy your tea!
