Coconut Christmas Chocolates - Our recipe with photos
The perfect chocolate treat! Follow our step-by-step, illustrated recipe for Christmas coconut chocolates... It won't take long before they're all gone!
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Cooking tools:
- Chocolate mold
Ingredients
- 40g sugar syrup 30° baumé
- 40g desiccated coconut
- 35g Jivara milk chocolate 40%
- 100g almond praline paste 50%
- 45g coconut crumble*
- 250g Caraïbe dark chocolate 66%
- 2.5g Mycryo cocoa butter
- 2cl white liqueur (kirsch or other)
- Bronze iridescent colouring powder
- 130g coconut cream 90%
- 10g invert sugar
- 8g sorbitol
- 90g Caraïbe dark chocolate 66%
- 10g unsalted butter
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