If you are a chocolate fan like me, I hope you can give this recipe a try.
– 80 g cocoa butter
– 50 g carob powder
– 2-3 tablespoons honey
– 2 teaspoons coconut oil
Instructions (for 30 pralines):
Melt the cocoa butter in a bain-marie. Add the carob powder, honey and coconut oil and mix them all together. Pour in a silicone mould one third of chocolate, add the hazelnut/berries and then fill the rest of the mould up with the remaining chocolate. Place in the refrigerator for about an hour.
When set, place the pralines in small papercases or wrap them in brightly coloured foil.