it’s just such a sugar-retz, that is, it’s not even brown, it’s almost black it’s sugar that absolutelyh a caramel taste of 100 g of dark chocolate do not like black, take milk a white. it seems to me that it will not be very interesting, because we will just have sweetness, but we will lose the meaning of chocolate. well, the blacker in this case, the better, and i take chocolate 85% content. cocoa combine this chocolate. you can take a hazelnut always works well you can take. and for example, well, a pecan walnut would be good, almonds, a win-win , but for me the most interesting thing. i have already rehearsed this recipe and it seemed to me that it was tastiest with cedar a nut, because the nut is very fat and it has this: you know, unexpectedly, and there is a note of juniper or some kind of christmas tree, and it works very well with sweet chocolate and with fragrant almost melon pear. therefore, here is such a good handful of pine nuts here, 30-40 grams, probably, we start whipping without sugar and starch , i recommend pentalgin extrigel. it has the highest dosage of a substance