Door 18
Bright children's eyes under the Christmas tree
With a bit of luck, you could win a family ticket further down this page. Be part of it!
Isn't this a beautiful and detailed chocolate mold? It was made by Anton Reiche in Dresden in 1920. In our exhibition, we have brought together a wide variety of exhibits on the origins, history and cultural history of chocolate around the world.
This recipe is very simple and only requires a few ingredients and steps. It is perfect for giving a homemade chocolate bar as a Christmas present.
Crush the amarettini: Roughly crumble the amarettini in a bag. The result should be both fine crumbs and crunchy, larger pieces.
Melt themilk chocolate in a bain-marie until smooth. Remove the bowl from the bain-marie and fold in the amarettini crumbs or sprinkle them onto the bar. Leave to cool in the fridge for approx. 2 hours.
