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Ingredients
- 150gm chocolate
- 150gm carob
- 100gm cream
- 50gm butter (optional)
- 25ml Cointreau or Brandy
- Approx 300gm Couverture chocolate for coating
Preparation
Chop chocolate and carob into small pieces and put into a clean bowl over a steaming pot of water to melt Boil cream in a saucepan for 2 minutes then cool to approx 30 degrees, whisk into chocolate Beat butter till light and then incorporate into mixture, at the same time gradually add alcohol When mixture is smooth and shiny, refrigerate When cold form balls using teaspoon and hand rolling or a melon balling tool Chill well in preparation for dipping into melted Couverture chocolate using fork or chocolate tool. You can also roll them in raw cacao powder as a variation.