½ kg. of alchechengi
250 g. of dark chocolate
1 tablespoon of milk
100 g. of brown sugar
Divide into wedges and peel the winter cherry, without disconnecting, fold back to form a sort of plume.
Melt the sugar with a tablespoon of water and bring to a boil, when it starts to caramelize, plunge one by one the winter cherry, holding them by the skin and cover with sugar. So let cool on a sheet of baking paper.
Melt the chocolate into small pieces with milk, when it is reduced to a creamy mixture, intingetevi the alchechengi keeping them for their skins.
Put them to dry on a sheet of baking paper until complete solidification.Preparation time: 0 hours, 30 minutes, 0 seconds