Ingredients

• Ingredients 1/8 cup ground hazelnuts ½ tbsp peanut butter 50g raw cocoa butter 3 tbsp raw cocoa powder 1-2 tbsp agave syrup Pinch chili flakes Silicone mould for making bonbons

Preparation

• Method 1. Melt the cocoa butter over a bain marie. 2. Slowly stir in the cocoa powder and the agave syrup, and take off the heat. 3. In a bowl, mix the ground hazelnuts, the chilli and the peanut butter. 4. Slowly pour the chocolate mixture in the silicone mould, filling the bonbon holes half way. 5. With a teaspoon, scoop some of the peanut butter mixture into each hole. Top off your bonbons with another layer of chocolate mix. 6. Stick in the freezer for a couple of hours or leave in the fridge overnight.