Chocolate Crunch

Materials

250 g cooking chocolate 50 g butter 150 g almonds, crushed [roasted] 200 g coco crunch 150 g rice bubble reference paper decoration - colorful beads


Ways 

1. Melt the cooking chocolate in double boiler until chocolate melts.
   
2. Drain and add butter. Stir chocolate and butter until well blended. 
  
3. Put all ingredients in large bowl and mix and mix well.
 
4. Put a spoonful into the casting sheet and sprinkle manim colors.
 
5. Allow to cool and freeze their own. Store in airtight container