Preheat the oven to 120°C (250°F).
Line a baking sheet with parchment paper.
With a spoon dipped in cold water, drop small heaps of the mixture onto the tray.
Bake for 10 minutes at 120°C, then reduce the temperature to 90°C (195°F) and bake for another hour.
Remove from the oven and let cool completely.
5. Coat in Chocolate:
Melt the dark chocolate in a double boiler or microwave, stirring frequently to prevent burning.
Dip each cooled ball into the melted chocolate, allowing the excess to drip off.
Place them back on the parchment-lined tray and let sit for one hour, or until the chocolate hardens.
Serving and Storage Tips
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