ROCHER SUISSE
INGREDIENTS
- 300 g slivered almonds
- 100 g light cane sugar
- 1 pc. vanilla pod
- 3 tbsp. water
- 500 g milk chocolate
PREPARATION
Turn on the convection oven and set it to 150°C.
Split the vanilla pods lengthwise and scrape out the vanilla seeds.
Pour slivered almonds, sugar, vanilla seeds and water into a bowl and mix the ingredients together.
Spread slivered almonds and sugar in a single layer on a baking sheet with baking paper.
Bake for about 30 minutes, stirring every 10 minutes.
The sugar will settle on the almonds.
Take the almonds out of the oven and let them cool on the baking sheet.
Temper your chocolate to about 30°C.
Check the temperature of your slivered almonds, they should also be around 30°C.
Mix the roasted slivered almonds with the milk chocolate.
Take 2 spoons and make some small blobs of chocolate and slivered almonds on a baking paper.
Wait for half an hour for the chocolate to harden.
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