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Marcel

Marcel Curiel
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Recipe

Tocineta chocolates

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An iconoclastic look at traditional French pastries. Recipe of delicious bacon chocolates.
Learn more about Marcel Curiel

Ingredients

14 portions
  • 200 grams dark chocolate
  • almonds
  • bacon

Preparation

Temper the chocolate. In a marie bath, melt the chocolate until it reaches 32 degrees centigrade and empty it in a counter and work with a spatula so that the temperature drops to 27º. Reserve in a container (You can use chocolate that does not require tempering)
Make the chocolates. Empty the chocolate in a candy box so that it covers the whole cavity of the chocolates and return to the container. Clean the edges and exterior of the candy box. Let cool for about 10 minutes.
Fill. Place a piece of toasted bacon with a nut in each chocolate. You can toast the bacon and mix it with the chopped nuts and place a portion of the mixture.
End up. Cover the chocolates with the remaining chocolate. Clean the edges and let cool.

TIPS

Chocolate should not be mixed with water. The correct tempering of chocolate has an impact on the gloss, texture and resistance of the final product. You can use chocolate that does not require tempering.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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