Homemade Chocolate Without Coconut Oil or Cocoa Butter
1/4 cup almond
1/4 cup pistachio
1/3 cup sugar
1 tsp butter
400g bitter or milk chocolate compound
Dry roast the almonds and pistachio on medium heat until aromatic.
Keep that aside and let it cool down.
Heat sugar in a heavy saucepan until it melts and begins to brown.
When all the sugar is melted and caramelized, then add butter and stir well.
Once everything is well mixed, add in the roasted nuts and mix well.
Immediately pour mixture onto wax paper and quickly spread the mixture with a rubber spatula.
Let it cool down completely and break into as small as possible.
Melt the chocolate in the microwave, and then add caramelized nuts.
Gradually stir in the chocolate and nuts.
Now pour the mixture into a candy silicone mould.
Decorate it with some sprinkles and caramelized nuts.
Refrigerate the chocolate for 30 to 40 minutes or until completely set.
Gently release the chocolate keep it in the fridge, in a sealed container.