Ingredients for hundreds of small cubes:
- 1 can sweetened condensed milk (400g)
- 3/4 pound (350g) of dark chocolate
- 5 1/3 ounces (150g) chocolate praline
- 4 1/2 ounces (125g) whole hazelnuts
- 4 1/2 ounces (125g) whole almonds
- 1 teaspoon vanilla powder
- 2 pinches of salt
Cooking instructions
1. Roast almonds and hazelnuts for ten minutes in a preheated oven at 360°f (180°c).
2. Melt the chocolate in a bain-marie. Add the condensed milk off the heat. Mix to obtain a thick paste, then stir in quickly hazelnuts and almonds, vanilla powder and salt.
3. Pour into a rectangular silicone mold or a dish lined with parchment paper.
4. Refrigerate for at least 4 hours, then cut into small cubes using a chef knife and a good chopping board.
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