Cinnamon and almond pralines
Set-up and preparation: approx. 20 mins
Refrigeration: approx. 2 hours
- Place the chocolate in a thin-walled bowl over gently simmering water, without letting the bowl touch the water. Remove the pan from the heat, leave the chocolate to melt, mix until smooth.
- Put the cream, butter and cinnamon into a bowl, add the chocolate, whisk the mixture with an electric whisk for approx. 2 minutes. Add the almonds, pour the mixture into the prepared bread tin and smooth it over. Dust with cocoa powder, cover and leave in the refrigerator for approx. 2 hours.
- Cut the chocolate mix into cubes of approx. 1½ cm.