If you are looking for a tasteful gift idea, you don’t need to go any farther than your own kitchen.
- 200 gr bitter chocolate (bittersweet couverture)
- 200 gr milk chocolate
- 50 gr 56% cocoa chocolate
- 2 T. Disaronno Originale (bittersweet almond taste liqueur) or hazelnut liqueur
- 1 t butter
- 20 almonds
- cacao powder for coating
- red and white coloured icing pencils
Chop the chocolates and put them in a bowl. Put water in a thick bottom pan and place the chocolate bowl inside(bain-marie method). Before removing from heat, add butter.
For varying flavours; you can add hazelnut liqueur or almond liqueur to the melted chocolate.
When the chocolate melts, mould the melted chocolate into different shapes.
You can decorate top of the chocolates by making lines or dots with coloured icing pencil.
Sprinkle some of them with red dust.
You can put some of the molds pistachios and cover with chocolate.
Coat 20 almonds with chocolate and then toss in cocoa powder. If needed place for secondary coating.
They will be as visually pleasing as they are delectable.
Let them harden at room temperature. The chocolates are best when served at room temperature.
Leave one or two for yourselves and pack the rest for an edible present.