200 g natural couverture chocolate
200 g fine milk chocolate couverture
3 tbsp cream
50 g butter
40 ml rum
cocoa, nuts, coconut
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Couverture is melted over low heat together with the cream and the butter. Raisins soaked in rum and filtered, then the rum is heated to the temperature of the chocolate mixture. Pour less in the mixture. Stir constantly until slightly cooled. Add the raisins. With 2 tsp form balls sprinkled with cocoa or optional Oval in nuts or coconut. Stored in a dry and cool place, in any case in the fridge.