Project Description
Portions per dessert: 20 Weight of portion: 17 g.
EQUIVALENTS: 1/2 EQUIVALENT SERVING OF STARCH AND 1 EQUIVALENT SERVING OF FAT
INGREDIENTS
2 Sweet & Βalance Bitter Chocolate bars
50 g. (1/2 teacup) toast breadcrumbs
25 g. (1 tablespoon) vegetable margarine
2 tablespoons brandy
50 g. (4 – 5 tablespoons) almond brittle
A little cinnamon and powdered nutmeg (optional)
METHOD
Melt one bar Sweet & Βalance Bitter Chocolate in a bain-marie. Add the breadcrumbs, margarine, brandy, nutmeg and cinnamon and mix thoroughly. Place the mixture in the fridge for a little and then make 20 chocolates in whatever shape you want. Melt the second Sweet & Βalance Bitter Chocolate in a bain-marie and cover the chocolates by dipping them one by one in the melted chocolate. Sprinkle with the almonds and place in the fridge to chill.
