- 100 g Slivered Almonds
- 10 ml Egg White
- 15 g Sugar
- 100 g Feuilletine (or frosted flakes)
- 100 g Hazelnuts
- 400 g Dark Chocolate (couverture)
2. Toast the hazelnuts for 5-8 minutes. Rub them in a towel to remove skins, then crush them coarsely with the bottom of a pot or pan.
3. In a bowl, combine almonds, hazelnuts, and feuilletine (or frosted flakes).
4. Gently fold in the pre-crystallized (tempered) chocolate
5. Quickly spoon the mixture onto a parchment-lined tray and allow to set at room temperature.