Heart-shaped chocolates with Mestemacher plum walnut bread

Photo credits: Susanne Brauer

Ingredients for 15 pieces

Preparation

  1. Finely chop the slices of bread and drizzle with the vodka.
  2. Gently melt the couverture chocolate in a bain-marie. Stir in the bread cubes and the cinnamon.
  3. Pour the chocolate mixture into a praline mould and leave to harden in the fridge for at least two hours.
  4. Remove from the mould and serve on rose petals.