|Almonds, blanched, untoasted|
|Chocolate, melted, tempered, for coating|
Use the same technique with the following: 100 g/3.5 oz of sugar, 30 g/1 oz of water, 100 g/3.5 oz of coriander seeds, 20 g/0.75 oz of butter, 200 g/7 oz of tempered chocolate, and 20 g/0.75 oz of cocoa powder.
Replace the almonds with untoasted hazelnuts or macadamias.
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