300 g of milk chocolate
100 g of dark chocolate
1 tablespoon of almond extract
Laminated almonds for decoration
Molds #6
300 g of milk chocolate
100 g of dark chocolate
1 tablespoon of almond extract
Laminated almonds for decoration
Molds #6
Melt the milk and dark chocolates until they're almost liquid
Let it cool to 27°C, add the almond extract, mix well, and pour the cream into the molds
Decorate with shaved almonds and refrigerate for 15-20 minutes
Remove and reserve for 12 hours.
