Heart-shaped chocolates with Mestemacher protein bread
Photo credits: Susanne Brauer
Ingredients for 15 pieces
- 200 grams white couverture chocolate
- 2 slices of Mestemacher protein bread
- 1 tbsp vodka
- 1 pinch of cinnamon
Preparation
- Finely chop the slices of bread and drizzle with the vodka.
- Gently melt the couverture chocolate in a bain-marie. Stir in the bread cubes and the cinnamon.
- Pour the chocolate mixture into a praline mould and leave to harden in the fridge for at least two hours.
- Remove from the mould and serve on rose petals.
