Pistachio and chocolate covered figs
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Ingredients
5
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Preparation
Preparation20 min
Cook time15 min
- First, break the choicolate bar and melt it in a bain-marie (or double boiler), over low heat, stirring as it melts.
- When the chocolate is melted, add the hazelnut butter, cinnamon, chilli and salt and mix thoroughly.
- Transfer the chocolate in a cup and start dipping the figs, holding them by the stems.
- Cover with the chopped pistachios and place the figs on a sheet of parchment paper on a tray.
- Refrigerate for 30-40 minutes and enjoy.
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Observations
They can be stored in the fridge for up to 1 day.
Photos
cotto e crudo
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