|
Preparation |
: 60 minutes | |
Cook |
: 45 minutes | |
For 20 chocolates |
|
Ingredients:
|
 |
Preparation:
Peel the cloves of garlic, split them vertically and remove the germ
(green part).
Simmer gently for 15 to 20 minutes in the milk. Retrieve the cloves
without breaking them and throw far away the fragrant milk.
In a small pan, cover the half cloves with grenadine sirup and simmer
very gently for 30 minutes. If needed, add some water from time
to time to avoid caramelization. Take out the cloves carefully
and wipe the grenadine.
Melt the chocolate bar with a tea spoon of water by immersing a span in
boiling water.
Dip the halves in the melted chocolate one after the other and let them
cool in a dish.
Repeat the dipping phase until the chocolates have an acceptable size.
|
