More than 60 min
dark chocolate 250g
coffee liqueur 1 tbsp
Cocoa powder/matcha powder/raspberry powder (sifted)to taste
Turn on the Multi-Purpose Halogen Cooking Pot and select "Beans/Tendon" mode. Bake hazelnuts and peeled almonds for 6 minutes at 90℃. Chop it and set aside.
Turn on the Auto Power Switch Multifunctional Health Cooker and select the "Boil" programme. Add water and sugar into it and cook it become caramel and add the chopped nuts into it.
Put the caramel nuts into the Food Processor. Select the "Nuts" mode and chop it into pieces.
Put the chocolate and butter in a bowl. Put the bowl in Multifunctional Health Cooker which filled some water and melt the chocolate with the "Chocolate" mode. Add whipping cream, egg yolk and coffee liqueur and stir it until soft. Let it cool down.
Mix the chocolate with the caramel nuts and put it into the mold. Sprinkle the Cocoa Powder/Matcha Powder/Raspberry Powder on it. Done.
With the precision and wide range of temperature between 40-240°C, an Auto-Power Switch Multifunctional Health Cooker caramelizes without burning the sugar.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference