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Cariocas with vanilla
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Cookpad GreeceCariocas with vanilla
The original recipe with vanilla and crumbled sponge cake...
Cooking instructions
* Step 1
Melt 300 gr chocolate together with the vanilla using a bain-marie.Add the syrup, stir, add the cognac and stir again.
* Step 2
Put the crumbled sponge cake in a bowl with the walnuts, add the chocolate mixture and stir well.
* Step 3
Place the mixture in the fridge so that it tightens.
* Step 4
Put the mixture onto a plastic wrap, roll it into a cylinder, wrap it well and place in the fridge for a day.
* Step 5
Melt the rest of the chocolate (400 gr) in bain-marie together with the half spoonful of butter.
* Step 6
Remove the plastic wrap and cut the roll into slices about half a centimeter each. We leave them for a while in the freezer till well frozen.
* Step 7
Dip them into the chocolate (which we always keep over very low heat) using two forks.
* Step 8
Lay them out on baking paper and let them cool for a few hours (or put them back in the freezer for a while).
* Step 9
Wrap the cariocas in aluminum foil and keep them in the fridge.
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