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Preparation info

  • Yield:

    156 Pieces

    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Sliced almonds 220

Method

  1. Moisten the almonds with the kirschwasser in a stainless-steel bowl. Sprinkle with the sugar. Toast in the oven until golden brown. Allow to cool to room temperature. Coarsely chop the almonds.
  2. Combine the praline paste and the tempered dark chocolate. Mix in the dried cherries and the chopped almonds.
  3. Temper by tabling on a marble slab until cooled t