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Melt the white chocolate together with the milk caramels in the bain marie and when it has turned into cream, take it off the heat, let it cool down a bit and then carefully mix the milk and soft butter, so that our cream does not cut and we have a little more fluidity. Almette cream is added.
We prepare the form (I used the heart silicone tray) put on the form a cellophane foil or food foil from that to the roll, sprinkle on the bottom of the form the walnut kernel cut the pieces not too small and in a corner and the pieces of caramel berries. Pour our white chocolate cream and then sprinkle over half the cherries and the biscuit pieces.
Melt the dark chocolate in a bain marie or microwave (I recommend a small amount in the microwave, in the bain marie more remains on the pan) and then add just a little butter in it when it has cooled and then this cream is poured and leveled over the previous layer of white chocolate with cherries and biscuits.
Put in the freezer for about an hour and serve immediately cut into slices or squares, as you wish. It is delicious and crunchy!