Junior chef
Utensils
Apron
baking paper
Lemon grater
Measuring cup
Pan
Rubber spatula
Timer
Cutting board
deep plate
Kitchen scales
Cling film
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
White chocolate
Heat the cream in a pan. Remove the pan from the heat. Grate in the orange zest, break the chocolate into pieces, add to the pan and melt while stirring, leave to cool, cover and chill for approx. 1 hr.
Dark chocolate
Heat the cream in a pan. Remove the pan from the heat. Break the chocolate into pieces, add to the pan and melt while stirring, leave to cool, cover and chill for approx. 1 hr.
To shape
Shape the chocolate mixtures into pralines using your hands. Place the pistachios and cocoa powder in two separate deep dishes, toss the pralines in the bowls as desired, place on a chopping board lined with baking paper, cover and chill for min. 2 hrs.
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