Made by our “mandarino” rosolio and “mandarino” jam below you can see our secret recipe to make exquisite chocolate covered sweets.

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Recipe

• 300 g blanched almonds
• 30 g peeled bitter almonds
• 300 g extra fine granulated sugar
• 1 small cup of mandarino rosolio by SPIRITI DIVINI
• 1 grated peel of mandarin
• 4 small cups of “mandarini” jam by “Spiriti Divini”
• 100 g dark chocolate
• 100 g white chocolate

Recipe

Put the sweet and the bitter almonds with the sugar in the mixer. Later added the grated peel of mandarin and the mandarini jam for other 5 minutes. Transfer the mixture in a bowl and then added little by little the mandarino rosolio. Knead.

You have to get an homogeneous and consistent mixture to be able to shape it.

Take a sheet of parchment paper and roll out the resulting mixture for a thickness of 1 cm. Use the heart-shaped stencil to make heart shaped sweets. Let’s dry the hearts in the fridge for almost 2 hours.

When the hearts are dry decorate it with grated organge zest.