This is one of grandma's recipes that do not remember them the rules, but I thought it worth a try yourself, and are excellent in the role of small cakes for slava season that lies ahead. Otherwise, I apologize for the last few posts has scans of her handwriting, no we stayed in Belgrade, and my mom sends me recipes.
Today we had guests for dinner and since I made cake and served it with some oily and spicy homemade stuff, I thought that now I do not have to exaggerate with dessert and not a bad idea to do something quickly. So I decided on the balls of almond, and not knowing that I did myself a favor and ass that I'll make a cake for hours, and that will in the course of making so many changes that make all this more and will not resemble the original.
First, I forgot to buy a cap. These are the paper accessories, that include all the bomblets species. So the guests had to delete your fingers on a napkin that. to lick a NEVASPITANA hostess. Shame and disgrace. Second, the experiments with spillover chocolate did not go well, so the balls served au naturel - no cover. But here's how it started ...
- 240 g ground almonds
- 280 g sugar
- 70 g dark chocolate (70%)
- 100 g butter
melt the sugar in the pan until karamelizira (melted and receive a brown color). Then he added, and almonds are all hand over the bakpapir, rastanji and leave to cool and harden. This process stvrdnjivanja starts immediately and is quite inconvenient attenuate weight on paper (as shown in the picture, I really did not work) but it is more convenient for chopping to be as thin layer. Try to smear the mass of a knife that you have warmth in hot water and do not forget to peel back the remains of the buckets that you mix.
When all nicely chilled, broke krokant and mince in Food Processor. As I spomelula in the recipe for Figaro , there are different ways to grilijaš small pieces, but this is the most effective. Melt the butter and chocolate. All Mix and leave to cool and set. Form balls and place them on a flat surface (for example, for chopping board) in the fridge to tighten.
What I changed: The need for changing arose after I tried the chopped krokant. He was a wonderful, rich flavor, like sugared almonds. That aroma was strong enough that, in fact, should batalla chocolate, all mixed with butter and finish the story. However, I wanted very much to step down from the prescription. He is otherwise provided for double the amount of chocolate (which can turn a blind eye because it is designed for cooking chocolate, and I put the black) more rum, vanilla, all things that would only distract from the main flavor. In the end it took that the balls roll in melted chocolate, like praline. After I tasted the mixture, I realized that even that amount of chocolate I put too much and should not worsen things. I also left out the sugar that was supposed to be added to the globe along with the butter and chocolate, since that is the main ingredient krokant, balls and no extra sugar was sweet enough.
Judgement: What I got was half-way solution. Certainly better than the one which provides the original recipe, but with less chocolate would be even better. Everyone else liked it very, Sonja asked me to take a ball to her husband because he claimed that in turn will biti nagrađena seksom.
Almond Balls
The original recipe is significantly changed here, because I found the almond croquant so delicious, it didn't need improvement. So I left out vanilla and rhum, and to be honest, I should have left out the chocolate as well - keeping it simple would have been even more sensational. But my lab rats found them delicious, and they're pretty easy to make, so why not have a go - the aroma of caramelised almonds is just the thing for the cold autumn afternoons.
- 240 g ground almonds
- 280 g sugar
- 70 g chocolate (70% cocoa)
- 100 g softened butter
Caramelise the sugar in a saucepan until brown. Add the almonds and remove from stove. Mix and spread on a sheet of greaseproof paper - the thinner the better (mine wasn't particularly thin as you can see on photo; I suggest using a warm knife for spreading). Leave until croquant cools off and hardens.
Grind it in a food processor. Don't worry if it sounds like the machine is falling apart; the croquant is very hard, but it won't damage your blade. Mix with butter and melted chocolate and leave to cool. Make praline-sized balls and put them in the freezer for 30 minutes.
If you prefer them all chocolatey, you can dip them in melted chocolate - that will make them look prettier. I wish I had put aside some Croquant and rolled them in it. If you do not want your guests to get their fingers dirty, put the balls in tiny cupcake-like paper wrappers. They look more elegant and prevent you from looking like a Philistine while licking fingers in polite society.
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