Recipes

Rum Big Kisses
by Roberto Catinari

Copyright photo
Rum Big Kisses

Description

Recipe created in collaboration with “Dolce e Salato” magazine.

Component 1Kisses

Ingredients
Method

Beat the softened butter with the Grand Cru Los Bejucos milk chocolate tempered at 29°C and add the rum. The mixture should be light and frothy. 

Preparation

Using a piping bag, pipe a ball onto an amaretto soaked in rum. Cool and coat with Organic Dark chocolate.