Description
I have a few favorite restaurants where cream to coffee will be served in plastic bottles and in casks made from edible chocolate. It looks very elegant, cute and at the same time practical: the cream poured into coffee, and "the dishes" eat. These barrels can sometimes be found in local stores. But I wanted to repeat this confectionary miracle and to share such a lovely idea with you.
Ingredients
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Chocolate milk
100 g
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Almonds
2 Tbsp
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Cream
8 tsp
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Nuts
Cooking
First, prepare molds for future kegs. We will be making them out of empty plastic bottles from batch of cream. Wash them and dry.
The sides of each jar with scissors, make deep cuts to the bottom so that the jar could be almost "cracked" in half.
Now do the main ingredient — chocolate. Chocolate melt in a water bath. IMPORTANT: the success of this event, 90% will depend on what chocolate you use. Try to choose the most solid chocolate that doesn't melt in the hands from the first touch. As a rule, the darker varieties.
Melted chocolate mixed with slivered almonds and let cool, so that the mixture slightly thickens. Now each mold were coated inside a chocolate mix (the thicker will be the layer the better). Once the tray is covered, immediately put it in the freezer, and after we turn next.
Waiting for the chocolate in the barrels thoroughly harden (the time depends on the variety of chocolate, on average, ten minutes). Now the key point: we take out our billet from the freezer and gently begin to bend the edges of the molds, as if breaking it in half. ... And take out a chocolate barrel.
Ready the kegs are stored in the refrigerator or in the freezer. Before serving, pour inside the heavy cream.
You can decorate the top with the nut. For example, almond.
Or Gretzky. Pleasant coffee breaks!
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