BITTER ALMOND TOFFEE

For about 40 pcs. filled chocolates.

INGREDIENTS

  • 250 g caster sugar
  • 100 g glucose
  • 165 g whipping cream
  • 15 pcs. bitter almond
  • 40 g unsalted butter
  • 2.5 g salt (1/4 tsp.)

PREPARATION

Boil glucose, sugar, whipping cream, salt and bitter almonds.
Stir vigorously and continue to cook.
When the temperature is 113°C, take the saucepan off the stove.
Butter is added and mixed well with the caramel mass.
Sift and fill the mixture into a piping bag.