Recipe for 750g of pink chocolates:
-125g of hazelnuts
-125g of almonds
-450g of sugar
Mix well and bring to a boil over fairly high heat.
When large bubbles appear, add the almonds and hazelnuts.
Stir constantly. Lower the heat a little if necessary.
After a while, the syrup will start to crystallize, the whole thing will sand.
Keep mixing so that the sugar coats the dried fruit.
When the syrup approaches 124°C, you can light the fire under the pan.
When the syrup is at the right temperature, pour it over the dried fruit while stirring.
Mix, let the syrup coat.
Pour on a paper. Normally, there is almost no sugar left that doesn’t want to stick.