5 min         10 min           2h      | PORTION: 12


  

3/4 cup of unsalted raw almonds
3/4 cup of maple syrup
1/2 cup of milk chocolate
1 tbsp. of coconut oil
2 pinches of fleur de sel La Belle Excuse

  1. In a microwave, slowly melt the chocolate and the coconut oil, stirring every 30 seconds.
  2. On a baking tray, covered with parchment paper, create small circles of chocolate.
  3. Using a knife, chop the almonds.
  4. In a pan over medium heat, roast the almonds stirring them every 30 seconds. Roast for a couple minutes, then set aside.
  5. In a pot over high heat, bring the maple syrup to a boil. Cook for 4 to 5 minutes or until the maple syrup reaches 117 C°. Remove from the stove. (if you don’t have a candy thermometer, you can do the “drop test”. Using a cold glass of water insert a drop of maple syrup. If this one stays firm while in the water, it means that the maple syrup’s temperature has reach 117 C°. If the drop of maple syrup disappears or turn flat, keep on cooking the maple syrup until it succeeds the “drop test”.)
  6. Integrate the almonds into the maple syrup and stir slightly 2 to 3 times.
  7. Quickly, using a spoon, top the chocolate circle with the maple almonds.
  8. Sprinkle with some fleur de sel.
  9. Let sit in the fridge for 2 hours and serve.

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