For serves 8:
|Difficulty: Easy, Prep time: 20 minutes, baking time:10 min. Rest: 0 minutes|
A delicious candy to taste and to offer.
Bon appétit !
Look at nougatine glacé recipe.
- Set the chocolate to melt in a deep bowl over a bain-marie, maintaining the water temperature at no more than 55°.
- When the chocolate has melted, add the cream and milk which you have heated but not allowed to boil. Whisk together till thick and creamy.
- Pour carefully into the rectangular mould, lined with baking parchment, smoothing the surface with a spatula if necessary. Leave to get cold in the mould. The chocolate will form a crystalline crust.
- Cutting out : using a long knife, cut lengthwise and then widthwise to obtain squares of approximately 2.5cm. Place on a large tray covered with baking parchment, spacing them slightly to allow the sides to crystallise. Put in a cool place (10-12°) for 48hrs.
- When the chocolates are ready (they will have darkened slightly in colour) you can coat them with sieved cocoa; holding each square by the sides, turn in the cocoa, shaking off the excess as you go. The 48hrs’ drying will stop the chocolates from absorbing the cocoa. Arrange in presentation boxes.
- These delicious melt in the mouth truffles make a great gift.
This particular sort of chocolate makes for even more melt in the mouth truffles. Designed to melt more quickly, you can buy it from specialist chocolate makers.::/introtext::
Crunchy bonbons made of toasted almonds with a hint of thyme.
For 20 bonbons :
- 90g toasted almonds
- 15cl thyme syrup
- 60g sugar
- 2 tsp olive oil
- 40g icing sugar
- Toast the almonds and cut in two.
- Melt the sugar in a pan with the thyme syrup. Bring to the boil, then add the almonds, mixing well with a wooden spoon.
- Boil for about 10 – 15 mins. The syrup will thicken and become pale. At this point, turn off the heat, add the oil and mix well.
- Lay small heaps of the mixture on a baking tray lined with baking parchment. This should be done quickly as the mixture does not take long to harden.
- Oil your hands and form the heaps into shapes as you like, then sprinkle with icing sugar.
These sweets will keep for up to a week in a sealed tin. To be eaten like bonbons with all the added goodness of almonds and thyme.