ALMONDS COVERED IN MILK CHOCOLATE AND COATED IN COCOA POWDER
Ingredients:
Yield: 1 Kg of dragees
- 400 gr of Toasted Almonds
- 600 gr 55% Milk Chocolate
- Cocoa powder
Instructions:
Toast our almonds or get them already toasted to medium point.
Temper our Milk Chocolate and keep it at 30 to 32 °C to start applying the first layers of coating.
Finally we apply a little heat and shape the dragees into balls.
We add cocoa powder to give them the finish (if you like, you can mix cocoa powder and fine sugar to obtain a sweet powder)
Recipe sharing from: Qué Monada! Chocolates
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