Ingredients
- 500 g vanilla submarine sweet
- 85 g cow milk butter
- 300 g ION PÂTISSERIE classic couverture
Optional Ingredients
- 150 g nuts
- 100 g spoon sweet
- 30 ml brandy
Ingredients for the coating
- 750 g ION PÂTISSERIE classic couverture
Method
In a mixer’s bowl, using the paddle attachment, beat the butter and vanilla submarine on medium speed, until combined and softened.
Then, while stirring add the chocolate, which is already melted over a bain-marie or in the microwave oven.
When the ingredients are completely combined, add any of the optional ingredients you prefer. Keep stirring at the same speed, until the mixture comes together.
Immediately after, place the mixture on a sheet of parchment paper, roll it along with the paper (salami shaped) in the diameter of your choice. Put in the freezer for at least 2 hours, until chill.
Melt over a bain-marie 500 g couverture and chop the remaining 250 g couverture in really small and thin pieces.
Afterward, remove the melted chocolate from heat and place it into the chopped couverture. Stir well with a mariz, until melted.
Right after, take out of the freezer the chocolate roll and unwrap it. Start cutting the kariokes as thick as you prefer and when ready, dip them one by one in the melted chocolate. Using a fork, remove them from the melted chocolate and place them on a sheet of parchment paper. Set aside, until the chocolate coating cools and firms.
Finally, when the kariokes are cool enough, wrap them one by one with aluminum foil if preferred.
Store in the fridge.
