Cake Jijona -
02 packets of Dioul grilled and crushed
300 gr roasted almonds and coarsely ground
200 gr of Jijona
550 gr of melted white chocolate in a bain-marie
For the decoration:
80 gr of chocolate spread Taste
In a salad bowl, mix the almonds, dioul and jijona.
Add the melted white chocolate to the bain-marie.
Form balls, put them in a silicone mold and let cool in the refrigerator for 5 minutes and unmold.
In a pastry bag, put the chocolate spread and decorate your cake.