Cost Breakdown

Critical Success Points

• • Melt the chocolate without burning it
• • Properly freeze the chocolate shells before filling
• • Achieve the right consistency of the nut paste (not too liquid, not too dry)
• • Allow the chocolates and biscuits to firm sufficiently before demoulding

Safety Warnings

• • Melted chocolate is very hot; handle with care and use kitchen gloves.
• • Hot oil can cause splatters; do not leave the heat unattended.
• • Salted butter caramel reaches high temperatures; let it cool slightly before handling.