Skin Ingredients :
200gr milk cooking chocolate, chopped
75gr white cooking chocolate, chopped
Dough Ingredients:
100gr plain yogurt
25gr skin orange candied , chopped
½ tbsp gelatin powder, steam briefly
1 tablespoon powdered sugar
1. contents dough: Mix yogurt, candied oranges, refined sugar and gelatin powder. Stir until well blended, store in refrigerator until hardened.
2. Dough skin: steam chocolate milk and white chocolate cook separately. Prepare the praline mold. Brush it melted white chocolate until half cooked part. Allow chocolate to dry.
3. pour the milk cooking chocolate melted into a mold that has been spread with white chocolate until it is full. Invert mold, for some chocolate spill. Let stand until chocolate dries.
4. Pour the praline contents in the skin, then flush again with melted white chocolate until fully mold. Give garnish according to taste.
5. again let stand until chocolate hardens, remove from mold and serve.
200gr milk cooking chocolate, chopped
75gr white cooking chocolate, chopped
Dough Ingredients:
100gr plain yogurt
25gr skin orange candied , chopped
½ tbsp gelatin powder, steam briefly
1 tablespoon powdered sugar
1. contents dough: Mix yogurt, candied oranges, refined sugar and gelatin powder. Stir until well blended, store in refrigerator until hardened.
2. Dough skin: steam chocolate milk and white chocolate cook separately. Prepare the praline mold. Brush it melted white chocolate until half cooked part. Allow chocolate to dry.
3. pour the milk cooking chocolate melted into a mold that has been spread with white chocolate until it is full. Invert mold, for some chocolate spill. Let stand until chocolate dries.
4. Pour the praline contents in the skin, then flush again with melted white chocolate until fully mold. Give garnish according to taste.
5. again let stand until chocolate hardens, remove from mold and serve.
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