Bear paws

4.5 oz (125 g) dark chocolate
9 oz (250 g) almonds
11 oz (300 g) sugar
1/2 teaspoon cinnamon
2 tablespoons cocoa
3 egg whites
1 teaspoon cherry liqueur
1.5 oz (40 g) chocolate frosting
grated zest of half a lemon

Chocolate break it into pieces and grind it along with the almonds, then add this mixture 9 oz (250 grams) of sugar, cinnamon, cocoa, lemon zest and mix it. Egg whites beat until stiff and snow in it and stir in it cherry liqueur and previous mixture with almonds. From the dough, form into walnut-sized balls and roll in remaining sugar. Then place the balls in the shape of bear paws, press them, so that the rear third remains free. The mixture forms put on a plate, covered with paper and leave them to dry overnight. Put in an already heated oven at 350° F (180° C) and bake for about 15 minutes. When cool, bear paws decorate with chocolate frosting.

Almond roll

Biscuit:
2 eggs
3 oz (80 g) sugar
3 oz (80 g) finely ground almonds
3 oz (80 g) flour
salt
rum

Vanilla cream:
1 cup (2 dl) milk
1 vanilla pod
4 yolk
100 g sugar + sugar for sprinkling
5 oz (150 g) white chocolate
3.5 oz (100 g) butter
chocolate frosting
chocolate chips for decoration

For the dough beat egg yolk with the sugar, stir in flour, almonds and beaten egg whites slightly salted. Bake it and bend. For the cream, lengthwise slit vanilla and boil with milk. Beat egg yolk with sugar and a thick bright mixture gradually stir in hot milk. Next stir on steam to jell the cream. Stir in grated white chocolate. When cooled, remove the vanilla, then add the butter. Carefully unwind the cake, sprinkle with rum and spread the cream. Fold the cake and drizzle with chocolate frosting and decorate.

Chestnuts pils

18 oz (500 g) chestnuts
11 oz (300 g) powdered sugar
2 tablespoons vermouth
1 oz chocolate

After you have removed shell, cook chestnuts and place in cold water. Mash it and mix with powdered sugar and grated chocolate from a rib. Sprinkle vermouth. Then format "pils". Roll them in grated chocolate and dry the air.

Chocolate balls

18 oz (500 g) sugar
7 oz (200 g) butter
4.5 oz (130 g) grated chocolate
1 tablespoon ground coffee
cocoa
granulated sugar

Mix well sugar, butter, ground coffee and grated chocolate. From this mixture make small balls. First, they roll in cocoa and in granulated sugar. Refrigerate. Put in refrigerator.

Sweet Sausage

5 oz (150 g) walnuts
5 oz (150 g) sugar
0.5 oz (14 g) chocolate
1 tablespoon rum
1 egg white

Knead dough with ground walnuts, sugar, rum, egg whites and a little grated orange rind. Divide it into two parts. In one part Knead grated chocolate. Take both parts of the roll and place one over the other, then bend to take the form of sausages. Leave to rest for three days. Cut into thin slices.

Chocolate branch

14 oz (400 g) chocolate powder
2 teaspoons of bitter cocoa powder
4 tablespoons of chocolate liqueur
7 oz (200 g) soft biscuits
1/4 cup (0,5 dl) cream
3.5 oz (100 g) powdered sugar

For decoration:
7 oz (200 g) chocolate chips

Melt chocolate with the liqueur. Break soft biscuits to smaller parts. Beat cream with powdered sugar, then little by little stir melted chocolate and soft biscuits in it. Panel deep mold with foil, then pour the mixture into. Push with spoon to flatten the surface. Let it stand in refrigerator for at least 12 hours. Before serving, place the "branch" on the tray, remove foil, garnish with chocolate chips and sprinkle with powdered sugar.

How to Make Your Own Chocolate

18 oz (500 g) sugar
9 oz (250 g) milk powder
4.5 oz (130 g) butter
3.5 oz (100 g) cocoa powder
1/2 cup (1 dl) milk
1 teaspoon of rum

Let milk and sugar boil for about 7 minutes. Mix up cocoa and milk powder together in another bowl. After you remove milk and sugar from heat, stir in butter until melted, then add a mixture of powder milk and cocoa. Pour the mixture into a mold and sprinkle with rum. Dry on air.