- bọta - 1 cup
- ọkụ aja aja - 1/2 iko
- shuga - 1/2 iko
- Egwu - 1 1/2 teaspoons
- nnu - 1/4 teaspoons
- instant espresso kọfị - 1 1/2 teaspoons
- chocolate - 1 iko
- hazelnuts gburu - 1/2 iko
1. Gwakọta obere akpa mmiri na-eji akwụkwọ mpempe akwụkwọ ma ọ bụ akwa silk, ma wepụ ya. Na akara saucepan gbazee butter, shuga shuga, shuga ọcha, molasses, nnu na espresso ntụ ntụ. Esi nri na-ekpo ọkụ, na-akpali ụfọdụ mgbe ọ na-ama jijiji ruo mgbe okpomọkụ nke thermometer ruru ogo 120. Mgbe akpukpọ caramel a kwesiri inwe mkpali mgbe nile, rue mgbe o ruru ogo nke ogo 150. 2. Ozugbo wụsara caramel n'ime mpempe akwụkwọ a kwadebere, na-agbasapụ n'elu ya na spatula rubber. 3. Gwakọta na chocolate chocolate ma kwe ka ị kwụrụ maka nkeji ole na ole ruo mgbe chocolate melts. 4. Site na iji oghere, gbasaa chocolate evenly over all caramel surface. 5. Gwakọta chocolate na chopped hazelnuts na ebe na refrjiraeto ruo mgbe caramel siri ike. 6. Ghapu caramel n'ime iberibe ma chekwaa n'ime akpa ikuku. Ọ bụrụ na kichin dị ọkụ, chekwaa caramel na ngwa nju oyi ka chocolate ghara ịdị nro.
Ọrụ: 10