Ingrédients
- 200 g of dark chocolate
- 40 g of roasted chopped almonds
Matériel
- Guitar sheet music
- Cooking thermometer
Préparation
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Place a large dollop of tempered chocolate on a sheet of parchment paper, then spread it with a spoon to form a langue de chat.
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Sprinkle with chopped almonds.
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Leave to cool and carefully peel off.
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Store away from moisture.
