Alchechengi with white chocolate, preparation
1) Distribute the grain in a single layer on a baking sheet lined with parchment paper.
2) Chop the chocolate and let it melt in water bath. Immerse yourself in the alchechengi holding them by the peel, drain them and place them on the grain.
3) Let it cool down and keep in the fridge in an airtight container for a day at most.