Summary

Ingredients

• 200 g couverture, whole milk
• 10 g butter
• 60 g almond (s), chopped
• 1 packet vanilla sugar
• 60 g oat flakes, crispy

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Instructions

1. Melt the whole milk couverture in a water bath.
2. Toast the butter, almonds and vanilla sugar in a pan until golden brown, allow to cool a little.
3. Put the oatmeal in a freezer bag and chop up with a paper towel.
4. Mix all ingredients with the liquid chocolate. Place small heaps on aluminum foil with 2 teaspoons and leave to dry for a few hours.