U nsalted scrap from two lime lemons and 10 gr. of ground green pepper
Peel of a tangerine scorched & sliced and 30 gr of browned almond flakes
30 gr. of grated coconut
80 gr. of melted dark chocolate, 40 gr. of chopped walnut and 30 gr. of truffle
Mix all the ingredients in the mixer. Roll the past in a membrane and place it in the refrigerator. One hour later, make small balls of a diameter of 1.5 cm approximately and roll them inside one of the above flavors.
Serving tip: Stick the balls in a rosemary branch (like a skewer), leaving space on the top of the branch.