Kariokes with rum and spices
Kariokes with rum and spices
Recipe
| Group | Weight / Volume | Product |
|---|---|---|
| Mama’s Olikis (baked crumb) | 500 g | For the karioka |
| Fondant | 250 g | For the karioka |
| Rum | 5 g | For the karioka |
| Cacao Arabesque | 5 g | For the karioka |
| Cinnamon | 3 g | For the karioka |
| Ginger | 2 g | For the karioka |
| Arabesque Dark 60% (melted) | 50 g | For the karioka |
| Walnuts | 100 g | For the karioka |
| Dip White | 1.000 g | For the decoration |
| Sunflower oil | 200 g | For the decoration |
| Digestive Cookies | 1.000 g | For the biscuits |
| Margarine Princess | 400 g | For the biscuits |
| Eggs | 50 g | For the biscuits |
Preparation
For the karioka
Mix the first 6 ingredients at the medium speed. Add the melted chocolate and afterwards the broken walnuts. Open the dough in 1 cm between two paper baking sheets and cut with the preferred cutters until you shape a tree.
For the decoration
Melt the ingredients and dip the kariokas inside.
For the biscuits
Mix all the ingredients at the medium speed for 2 minutes. Open the dough in 2-4 mm between two paper baking sheets. Use the preferred cutter for the shape of the biscuit. Bake at 170°C for 15 minutes depending on the type of the oven.
Synthesis
Dip the kariokas and create a tree starting from the bigger base and ending to the smaller one. Add a biscuit decoration on top. Decorate further at your will.
