I want to wish everyone who follows Panelaterapia a Christmas of peace and light!!! And if possible, a cold champagne because the cheap cider comes in Christmas-special-basket-basket no one deserves colleagues!
I know this recipe should have been posted before, but why do we only eat chocotone at Christmas if it’s so good? Let’s gorge ourselves this January “promo” us supermarkets!
It’s actually more of an idea than a recipe. You will need:
1 chocolate (can be panettone);
250g chocolate (I used Garoto Blend, which is already mixed with milk and semisweet);
1 small box of cream;
Chestnuts and dried fruits of your choice;
1/2 cup icing sugar;
Rum essence.
Cut a lid off the chocolate and use a small knife to remove the core. Set aside. Melt the chocolate in a bain-marie or in the microwave on low power. Add the cream and 6 drops of rum essence. Coarsely chop the chocotone crumb and add it to the chocolate cream. Fill the chocolate, cover and refrigerate for half an hour.
Take 1/2 cup of icing sugar, add 4 drops and rum essence and add boiling water little by little until it becomes a thick cream. Spread on top of the chocolate. Cover the cream with fruits and nuts by pressing lightly. Now just have fun with the final decoration. I went to the silver screen. Beautiful, right?
Click to vote on this post!
Sign up for our newsletter and stay up to date with exclusive news
that can transform your routine!
