Very cute and yummy. I found them easy to make, just a little time consuming. I replaced the almond paste with almond filling (Solo brand). It comes in a 12oz can, but I only used 8oz. I only used raspberry preserves and added 2 T butter and 1/4 heavy cream to the chocolate. I cut logs out (6 of them) before pouring the chocolate on top. That way I ended up with chocolate on three sides. I eyeballed the food coloring until the colors looked bright and vibrant. To compress the layers while they rested in the refrigerator, I put a pan (one of the 9x13 I used) on top and inside I placed a 5 pound bag of rice to apply pressure for 8 hours. UPDATE: I made these again and used raspberry jam instead of preserves and they tasted even better. I also went ahead and added 1 tsp almond extract and it was great. I added the entire can of almond filling this time (12oz Solo brand) and will not do so in the future. It came out too soft/gooey even though the volume it added helped manage the batter better. I'll stick to 8oz of filling, raspberry JAM and definitely add cream and butter to the chocolate. I experimented doing it both ways (with and without) and without cream and butter, the chocolate does crack when u cut them up. They are absolutely delicious.
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Very cute and yummy. I found them easy to make, just a little time consuming. I replaced the...