This doll, if I had hands, sure he threw down the gauntlet .... 
This time, like many others, I owe this recipe so great to Susan's website, or webos-fried that surely everyone already knows. What I will do is expose the recipe, please, make it clear that it is entirely of his, that I've caught provided with all my love and admiration for their work, and through this recipe, I send a very happy Christmas in the company of their loved ones, because in the company of a good table, sure.
I love as do their presentations. Makes it difficult, easy, and I love it, and those photos appetizing and tasteful. And after a well-deserved praise while, go to the mess. INGREDIENTS
- 150gr. milk chocolate with chopped almonds 150g
- . milk chocolate with chopped hazelnuts 200g
- . chocolate fondant dessert type
- 70gr. Iberian lard (or 70g. butter) 80g
- . choco-krispis, puffed rice chocolatey
PROCESSING
- Chop the chocolate into a bowl and put to boil in a microwave or double boiler. Be careful and go slowly pulling it stirring well to go and not suffer the disappointment of burning and ale, to pull everything and start again.
- Once outside, as it is still hot, add the lard. If they have no butter. Susana said that out better, brighter if butter. I did not and I won the nerves to do it now and I used butter.
- Stir together and add the chocokrispis and stir well, to integrate fine grain.
- Extender with a spoon or spatula into a rectangular mold. Type can be worth a plum-cake, or a tupperware that you have more or less than tablet form of nougat.
- Wait some hours in the refrigerator to chill well and ready to serve ...
ideal seems to me this nougat. I do not know if I will more or less cheap, but the satisfaction of doing it yourself and so authentic taste has no comparison. Encourage you and you will see that success this holiday season ...
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