An iconoclastic look at traditional French pastries. Recipe of delicious bacon chocolates.
Learn more about Marcel Curiel
Ingredients14 portions
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.
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