350 g couverture chocolate
150 g soft butter
3 tbsp rum, brandy or honey
125 g biscuits (not tea)
100 g rice nuts or small flakes
100 g nuts in small pieces (walnuts , almonds, hazelnuts)
300 g couverture chocolate for glaze
Melting chocolate with the butter in a water bath. Add the brandy and crushed biscuits into small pieces. Confused with a spoon and add the rice nuts and other nuts. Mix well, spread the mixture in a baking dish on paper and flatten the surface with a knife. Leave for 2-3 hours in the refrigerator to harden the mixture. Cut into rectangular pieces size optional. With a slotted spoon dip each piece into the melted chocolate and leave on paper or mesh to dry and harden the glaze.