• Prep Time 15 minutes
  • Cook Time 10 minutes
  • Serving -
  • Difficulty Easy

Recipe Ingredient

  • 80g Hazelnut nibs (roasted)
  • 20g Rice Bubble
  • 120g Beryls Gourmet Milk Compound


  1. Double boil Beryl’s Gourmet Milk Compound until melted. Add in rice bubble and hazelnut nibs, mix until all combine.
  2. Prepare no.1 paper cup and line up onto baking tray. (No.1 paper cup can be found at any ingredients shop)
  3. Use 2 teaspoons: 1 spoon to scoop and the other to push the batter into the paper cup.
  4. Let the chocolate ball cool down completely before storing into bottle/jar. Send to the chiller for about 10 minutes to speed up the process of cooling if needed.

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