Carob praline - Jadranka Blažić
Carob praline - all the dishes that I publish are my own products.
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Carob praline - Jadranka Blažić
Carob praline - all the dishes I publish are my own product.
Ingredients for chocolate
- 100 g of unsalted butter
- 6 tablespoons of buckwheat flour
- bottled or boiled water
Filling ingredients
- 30 g of unsalted butter
- cups of ground almonds
- Butter at room temperature, mix with carob and slowly add water.
- The water should be lukewarm. It must not be warm because it will melt the butter, which will separate from the mixture during cooling.
- You should get a compact mass that looks exactly like melted chocolate.
- First, pour a little carob mixture into the molds, it is enough to cover the bottom, then put it in the freezer to harden a little.
- Mix a little melted butter with ground almonds and make marble-like balls and insert them into the molds on top of the hardened mass.
- Pour the rest of the carob mass over the almonds and place in the refrigerator to harden and cool.
- Store the pralines in the refrigerator.
