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Fry the cashews in a hot oven for 5-10 minutes.
Start with the cocoa layer. Put the water with the sugar on the fire. When it starts to boil (over medium heat), leave it on the fire for 6-7 minutes, until the composition looks like a syrup.
Separately, sift the cocoa and milk powder. Take the syrup off the heat and add the butter and rum essence and then mix. Pour the syrup over the dry ingredients and mix well so that it does not remain lumpy. Add half of the broken cashew pieces and mix the composition.
Wallpaper a small tray with food-grade plastic wrap and add the chocolate, then level it and leave it to cool (not in the fridge).
To get 100 ml of blackberry juice, we need about 300 g of blackberries. Wash them and put them on the fire together with 2 tablespoons of sugar. From the moment they start to boil, leave them on the fire for 10 minutes, then strain them through a sieve (and pass them with a fork) to get as much juice as possible.
Measure 100 ml of blackberry juice and put it on the fire together with the 150 grams of sugar. Let it boil for 6-7 minutes and then add the butter.
Separately, sift the powdered milk, then put the blackberry syrup over it and mix well. Add the cashews and mix. Pour the composition over the chocolate and let the tray cool. After 3-4 hours in the cold, it slices perfectly. Cut chocolate bars and serve.