RECIPE

Rum Big Kisses

by Roberto Catinari

Kind of sweet: Praline

Component 1 – Kisses

Ingredients

500 gr. Butter

200 gr. Rum

Method

Beat the softened butter with the Grand Cru Los Bejucos milk chocolate tempered at 29°C and add the rum. The mixture should be light and frothy.

Preparation

Using a piping bag, pipe a ball onto an amaretto soaked in rum. Cool and coat with Organic Dark chocolate.