L'écho du Château des Coudraies

INGREDIENTS :

400 grams of milk chocolate

200 grams of «feuilletine»

100 grams of almond sticks

UTENTILS :

Mixing bowl

Spatula

Spoon

Greaseproof paper

Thermometer

DIRECTIONS :

• Melt the chocolate at 45 °C

• Let it cool at 27 °C while stirring

• Warm up at 30 °C and add «feuilletine» and almond sticks

• Make balls with a spoon and place them on a greaseproof paper

• Place in the fridge for 10 minutes

ENJOY YOUR MEAL!!

A recipe suggested by the CHOCO class