Homemade Ferrero
1.
Spread the almonds and hazelnuts on the baking tray, put them in the oven and bake them at a low temperature of 100 degrees, and put the dark chocolate and almond parins in a clean, non-water container. The insulated water will melt
2.
Press the puff pastry into pieces, the chocolate is about 30 degrees (flowing state), mix the two
3.
Let the chocolate sit on cold water to cool down (or put it in the refrigerator) until it is no longer liquid. Use plastic gloves to squeeze into small balls. Each chocolate ball is wrapped with a hazelnut. After completion, it can be placed in the refrigerator.
4.
The milk chocolate heat insulation water melts, to about 30 degrees, add the big almonds that have been roasted (after letting cool) and mix well. At this time, the chocolate balls have frozen hard, while the milk chocolate is fluid and liquid, but it should not be overheated.
5.
Take a small ball and wrap it in the milk chocolate for a while, make sure that the chocolate is evenly wrapped, take it out with a fork, slightly scrape off the excess chocolate on the edge of the basin, and then put it on the silicone pad to complete all the small balls, and put them in the refrigerator. Hard, low temperature storage, pay attention to moisture
