This recipe is copied from the blog "The Cabbage and Lettuce" caught my attention this recipe because I have a friend, Mae, when I was little, to go to film was bought a chocolate bar and a packet of millet (kikos) and took them both because he liked the combination of those flavors. So when I saw this nougat I remembered it, and surprisingly blends well enough, but the only thing you get is the texture, kikos are cuddly and that makes it uncomfortable to chew, do not know if it's because I did something wrong. Thank you for sharing the recipe.
INGREDIENTS:
200 gr of coverage of chocolate 55% or 70% whichever you like.
75 gr of butter
of 100 gr fried corn ( kikos )
30 ml of oil of extra virgin olive
for mold using a vacuum package quince
for mold using a vacuum package quince
PROCEDURE:
Allow the butter to carry a cream texture.
Melt the chocolate water bath over low heat, add olive oil of .
In a mortar crush the grains of corn chips.
Remove chocolate and let down the temperature to about 32 degrees, add the butter while to remove.
Add the crushed corn chips.
Pour the mixture into the pan and bring to refrigerator until it crystallizes well and we can remove the mold.
If you want you can sprinkle cocoa powder over it, for it helps you with a fine strainer.
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