30 units material:
layer halvah:
200g chocolate and white
2 tablespoons oil
50 grams of powdered fenugreek or fenugreek paste
50g ground almonds
A layer of ganache:
200g dark chocolate
20 g margarine
150g Rich Cream
2 tablespoons liqueur
Base:
150 grams of dark chocolate
a slide 4A
Preparation:
1. Making halvah layer: Melt the chocolate and add the remaining ingredients and stir perfect union. Pour it into a rectangular silicon and filling them up two thirds of the height of the sockets. Freezer half an hour.
2. prepare the ganache layer: Melt the chocolate in the microwave with margarine. Add the Rich and beat whisk by hand, for a uniform and shiny cream. Add the liqueur. Pour the ganache layer halvah. Freezers hour and petit fours extracted from the molds.
3. preparation of the base: Melt the chocolate and spread it on the slide and waiting to dry. Cut the chocolate into squares of size 5x5 cm, freezer 10 minutes, releasing the chocolate from the slide.
Tip: You can decorate the store-bought milk petit fours hair. They combine great taste and create a beautiful sight. source