Splint chocolate and orange

Splint chocolate and orange

splint 30 for approx.

  • 250 gr. dark chocolate
  • 1 cup of chocolate powder
  • 200 gr. boudoir
  • 250 gr. almond powder
  • 150 gr. icing sugar
  • 250 gr. butter
  • 3 egg yolks
  • 2 untreated oranges
  • 6 tablespoons. tablespoons rum

 

30 mn. + 2 à 3 h. de réfrigération
sans

 


 

 

  1. Rapez orange zest and let them marinate in the rum.
    Mix boudoirs by reducing crumbs.
     
  2. Melt the chocolate in a bain-marie.
    Where is melted, remove from the heat and add the icing sugar Tams, egg yolks, softened butter, powdered almonds and crumbs boudoirs.
    Mix well, then add the rum and orange zest.
    Reserve in refrigerator. for 2 h. least.
     
  3. Draw 1 large tablespoon of dough and roll between the palms of the hands (so as to form small bunches).
    Place cocoa in a bowl and roll the log in again and then sprinkle with cocoa powder.
     
  4. Arrange them as a compotier or a serving platter, and keep them cool until ready to serve.