Sabores de Canela

Um bom chocolate negro é puro prazer e existe algo viciante neste presente dos deuses.
Esta é uma receita para amantes de chocolate. Apreciem!

200g de chocolate negro
50 g de leite
1 colher de chá de extrato de baunilha
1 chávena de amendoins torrados 
¼ chávena de arandos
1 c de sopa de granola
flor de sal

Coloque uma caçarola em lume baixo com 2,5 cm de água. Ponha uma tigela em cima, certificando-se de que esta não toca na água. Coloque todos os ingredientes, excepto o sal na tigela e mexa até derreter.
Despeje a mistura sobre uma folha de papel vegetal e polvilhe com flor de sal.
Arrefeça no frigorífico até ficar firme, cerca de 30 minutos. Quando estiver duro, parta em pedaços.

A good dark chocolate is pure pleasure and there’s something addictive about this gift of the gods.
This is a recipe for chocolate lovers. Enjoy it! 

200g dark chocolate
50 g milk
1 teaspoon vanilla extract
1 cup roasted peanuts
¼ cup dried cranberries
1 tablespoon granola
salt flower

Fill a small saucepan with 1 inch of water. Heat on low. Place a bowl on top of the saucepan, making sure that it does not touch the water. Place all ingredients, except the salt into the bowl and stir until melted.
Pour the melted chocolate and peanuts onto a large piece of parchment paper and sprinkle with the salt flower. Chill in the fridge until firm, about 30 minutes.
Break into pieces once hardened.

Slow cooker
Place all the ingredients, except the salt into slow cooker. Stir and cover. Set the slow cooker to low about 30 minutes, until melted [stir the mixture, every 10 minutes].
When the chocolate has melted and is smooth, pour onto a large piece of parchment paper and sprinkle with the salt flower. Chill in the fridge until firm, about 30 minutes. Break into pieces once hardened.