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25minutes
Crack the bitter chocolate into a bowl.
Put 50℃ hot water (not listed) in a bowl and heat the bitter chocolate until it is well melted.
Add salt and mix well.
Add rice flour and mix well.
Transfer 1 to a piping bag.
Place parchment paper on a baking sheet and pipe out the dough.
Place almonds on top.
Bake in an oven preheated to 170℃ for 15 minutes.
Remove from the oven and transfer to a cake cooler to cool.
It is completed when the rough fever is gone.
-If the dough is too soft, let it cool a little.
・If the dough is too stiff, knead it a little with your hands over the piping bag to soften it with your body heat.
・If the dough has hardened, take it out into a bowl and heat the bowl a little in a hot water bath to adjust.
・Be careful when baking as the surface tends to crumble.
・Since rice flour is used, the shape will not collapse after baking.
・Salt is the deciding factor in taste, so natural salt is recommended.
・When using rice flour for confectionery, the water supply rate varies depending on the manufacturer, and the finished product may vary, so please be careful.
- Rice flour and soft flour have different properties, so they cannot be replaced with soft flour.
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