a real treat for the palate and easy peasy to prepare.
Per type of chocolate, first melt only 200 g of shokodrops in a water bath.
Once 45° is reached, remove the pan from the heat and stir in the remaining cold chocolate and the spices.
Stir until the temperature reaches 25°.
Pour the chocolate into the mold and press a macademia nut for the Ruby Flame, a hazelnut for the Chocolate Flame or an almond for the White Flame into the center of each.
Chill in the refrigerator for at least 1 hour, then press out of the mold and store in a cool place. So simple and fast!