- tsokolate - 180 dikgerama
- Butter - Lik'hilo 3/4
- tsoekere - dikopi tse 2
- mahe - likotoana tse tharo
- phofo - 1 senoelo
- Bakeng sa glaze: tranelate ea mafura - 1/2 senoelo
- tsoekere - dikopi tse 2
- 1/4 senoelo
- letsoai - lipobapo tse 2
- gelatin - 1,5 st. likhaba
- metsi - 1/4 khalase
1. Preheat ontong ho likhato tse 160. Lubella sejana sa ho baka. Qhibiliha tsokolate le botoro ho feta mocheso oa mocheso o hlohlelletsang. Eketsa tsoekere le ka bonolo kopanya ho fihlela o boreleli. Tlosa mocheso. 2. Sejana se arohileng, o otla mahe ka bonolo. Butle-butle eketsa mahe ho motsoako oa tsokolate, o hlohlelletsang. 3. Eketsa phofo 'me u hlohle. Beha hlama e phehiloeng ka mokhoa o tlotsitsoeng 'me u lekanise holim'a metsi ka spatula. Boha ka metsotso e 30, ebe u tlosa ka ontong 'me u lumelle ho pholile ka ho feletseng ka foromo. 4. Lokisa leqhoa. Ka sekotlolo se senyenyane ka lebaka la mocheso o tlase, futhumatsang tranelate. U se ke ua pheha. Eketsa tsoekere le metsi ho sekoahelo se arohaneng. U se ke oa kena-kenana. Ka mocheso oa mocheso tlisa ho pheha. Pheha ho fihlela motsoako o fetoha 'mala oa mabala. Tlosa mocheso. 5. Eketsa tranelate e futhumetseng, botoro le letsoai. Kopanya hantle ho fihlela motsoako o le seaparo. Tšela motsoako oa gelatin ka metsi le kopanya. Tšela litlolo tsa caramel li-cooled ka ho feletseng. Lumella hore u pholile ka ho feletseng, khaola likotoana le ho sebeletsa.
Litšebeletso: 20