Cacao and Coke in Moroccan style
500 g kacao roasted and ground peanuts
300 g ground cook
Cup and a half oil
Cup and half sugar
1 tablespoon black cocoa
2 spoons apricot jam
Sugar powder for decorating
1 In the bowl we add eggs, sugar oil, Khmer cacao jam, mix and then clean the cacao and coke gradually.
2 Then we start forming it into quirrat, putting it in the grated sugar powder, putting the candy a little apart in the oven chef, brushing it with a cookboard, and then getting the candy into the oven, provided the oven fire is up.
3 After cracks in the candy from the top, we get it out of the oven and put it on the top floor of the oven to mature from the bottom, too, and make sure it doesn’t burn.