SWISS ROCHERS

2014-12-25 18.41.16

 


Makes about 40 Pralines

300 g Almond Batons

20 g Icing Sugar

1-2 tbsp Water

1-2 tblsp Cointreau

Mixed 100g tempered Milk Chocolate/ 100g tempered Bittersweet Chocolate


 

Preheat the oven to 170°C.

Place almond batons in a bowl and toss them in the Cointreau, icing sugar and water. Make sure the all the nuts are well coated. Spread the almonds on the baking sheet and roast for 10 minutes until golden brown.

Remove from the oven and separate out all the nuts. Leave to cool.

Place the cooled almonds in a bowl and stir in the tempered chocolate. If you want to know how to temper your chocolate please look here.

Spoon small clusters onto baking sheet.

Leave to cool and enjoy.

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