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Musician's kiss

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Ingredients


Así puedes prepararlo

    • 15 g mixed nuts
    Put the mixed nuts in a saucepan with the sugar. Stir continuously until you see that sugar begins to stick to the nuts and turns a tan coloured.
     
    Keep stirring and remove from heat when the sugar begins to melt.
     
    Cool to 20°C.
     
    Crush the sugared nuts.
     
    Mix with warm white chocolate at 27°C.
     
    Fill the cavities of the mould.
     
    Store the mould in the fridge for 10 minutes.
     
    Take them out of their mould and they are ready to kiss!

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