Nut pralines with cacao nibs


Lovely chocolates with dark chocolate, caramel, nibs and nuts. Good - for the soul!


approx. 20-25 pcs

50g dark chocolate 70% 50g caster sugar  
100 ml whipping cream 30g icing sugar  
50 ml golden syrup 75g walnuts  
50 ml Superfruit Cacao nibs 20-25 pcs small foil molds  
Melt the chocolate in a water bath and pour in the cacao nibs, distribute the chocolate in foil molds so they are filled up to a third. Chop the nuts. Pour the cream, syrup, sugar and icing sugar in a saucepan and cook to a caramel over low heat, stirring for about 30 minutes. Fold the chopped nuts into the caramel and fill up the foil molds, then let cool. Keep the pralines in the fridge.