1/2 kg of milk chocolate in pieces
1/4 cup (sh) of beijinho (available at supermarkets)
1/4 cup (sh) of almond cream
Pecan nut pieces to taste
1/2 kg of milk chocolate in pieces
1/4 cup (sh) of beijinho (available at supermarkets)
1/4 cup (sh) of almond cream
Pecan nut pieces to taste
Melts the chocolate in the microwave for 3 minutes on medium power
Remove from oven and mix until melted
Transfer to a clean, dry refrigerator and mix the chocolate until it cools slightly, giving a sense of coolness when touched with the lips
Fills a bonbon mold with the melted chocolate and flips it over to drain excess chocolate
Takes the mold to the refrigerator on aluminum paper and lets it dry
Remove from refrigerator, spread beijinho or almond cream in the cavities of the bonbons and close them with the remaining melted chocolate
Returns the mold to the refrigerator and waits for it to become opaque
Gently disassembles the bonbons
Brushes a little melted chocolate on the bonbons and dusts with pecan nut pieces
Allows to rest at room temperature for 1 hour
Uses your preferred packaging.
