Makes: 20 units
Preparation Time: 51 hour and 40 minutes
- 3 CUPS BITTERSWEET CHOCOLATE, GRATED
- 400 G CUPUAÇU PULP
- 2 CUPS SUGAR
Melt sugar and cupuaçu pulp over medium heat. Let it reduce by half and remove from the heat. Melt chocolate in a water bath and spread over a marble surface. With two spatulas, move the chocolate from one side to the other, allowing it cool. When it cools and gets creamy, fill little molds and let it harden. Fill the molds with cupuaçu and cover with the rest of the chocolate. Take it to the fridge to firm and unmold bonbons.