Rumrosines in chocolate
For these delicious rum raisins in chocolate you need:
raisins
rum
couverture
A Styrofoam plate and two high "things" on you can hang up the polystyrene plates to toothpicks.
The raisins are soaked in rum overnight or at least for a few hours. Strain and drain.
Slice the couverture a little and melt in a water bath.
Now start the drizzle - each raisin is skewered on a toothpick, dipped in the chocolate and put from below into the Styrofoam plate, so that the chocolate can drain. Plate under it!
The raisins can be put on a plate with the toothpick, that's the elegant shape, because the fingers stay clean.
You can also strip the raisins from the toothpick and eat very elegantly with a small fork, but you can also wring your fingers and simply put the things in your mouth.
A Mortsarbeit - but you treat yourself otherwise nothing ....!