This recipe for chocolate foie gras candies is presented by a chocolate company.
Leave the foie gras at room temperature, then mix it to loosen it.
Make small balls or fill small silicone molds. Refrigerate for 2 hours.
Roast the hazelnuts for 10 minutes at 180 °C.
Meanwhile, make a caramel.
Add the hazelnuts and mix. Pour onto a baking sheet and let harden before roughly chopping.
Melt the chocolate in a double boiler in a deep bowl. Add the oil.
To finish, dip each candy in the warm chocolate and lightly coat them with the caramelized nuts. Let them cool before enjoying!
0 servings
10
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