ingredients
200 g of nuts of your choice
50 g dried cranberries
80 g of cocoa butter
60 ml maple syrup
50 g of almond white
Mark of 1 Vanilleschote
preparation
White chocolate sauce. Cocoa butter melted in the water bath. Add the maple syrup and vanilla and almond and stir to a smooth mass. Cut the nuts and cranberries roughly and place them in small piles on a baking sheet covered with baking paper. Pour the white chocolate over it and let it dry.
No comments:
Post a Comment