Grape nut chocolates
Recipes
100 g raisins, 4 Eßl. Rum (54%),
200 g peeled whole or halved almonds,
150 g whole milk- or white couverture.
Let the raisins soak in the rum for several hours or overnight. Pour onto a sieve and carefully pat dry with kitchen paper. Roast the almonds in a pan until golden brown, let cool down. Dissolve and temper the couverture (see box on page) and mix well with almonds and raisins. Place small portions on parchment paper with a tablespoon and allow to dry (per piece approx. 60 Calories).