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Floral Festive Candies

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Floral Festive Candies
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
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Ingredients

for
40
Ingredients
½ cup
1 cup
peach kernel (peeled)
2 cups
1 ⅔ cups
dark Chocolate couverture (at least 35 % cocoa solids)
1 cup
milk Chocolate couverture (at least 25% cocoa solids)
¼ cup
0.333 cup
1 ⅔ cups
lavender chocolate dark (at least 50% cocoa), chopped
Product recommendation
To make chocolate nuts, simply chop 150 g couverture (dark or milk chocolate) and melt in a bowl over a pan of boiling water. Add 200 g of nuts (e. g. almonds, hazelnuts etc), mix thoroughly and spread on a sheet of baking parchment. Let cool, then break into pieces.

Preparation steps

1.
Dissolve the sugar in 2 tbsp water in a pan and let caramelise slightly. Mix in the peanuts and spread the mixture on a baking tray lined with baking parchment. Let harden, then chop. Crumble the cornflakes slightly.
2.
Melt the couverture in a bowl over a pan of boiling water. Remove from the heat and let cool slightly. Mix in the cornflakes, oatmeal, caramelised nuts and almonds. Using a dessert spoon, place small amounts of the mixture on the baking tray. Leave to cool and harden.
3.
Melt the lavender chocolate in a bowl over a pan of boiling water. Dribble approx. 1 tsp over each of the sweets and garnish with a little purple sugar.
4.
Leave to harden, then serve.