Description
"... Opened the ball. Circling, flew the young couple for couple..." And of course there were treats in the ball, dishes overseas, Invite you to plunge into the magical atmosphere of the ball and to try chocolates with coconut filling!
Ingredients
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Cream
200 g
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Brown sugar
85 g
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Butter
50 g
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Coconut shavings
200 g
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Dark chocolate
200 g
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Vegetable oil
2 Tbsp
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White chocolate
-
Topping pastry
Cooking
Prepare the filling: in a saucepan, mix the cane sugar TM Mistral-universal, butter and cream. Heat the mixture on low heat until the sugar is dissolved and butter, stirring and without bringing the mixture to a boil.
The hot mixture remove from heat and vysyplem in her coconut.
Mix until smooth.
Small setelem baking sheet with parchment paper. Put the coconut mixture evenly, cover with cling film and remove in the freezer for 1 hour to solidify.
The frozen mixture is cut into rectangular pieces of equal size. Again cover the pan with foil and remove in the freezer overnight.
The next morning, for the glaze: melt a couple chocolate, add 1-2 tablespoons of refined vegetable oil, achieving the desired future density of the glaze. All peremeshaem.
Dipped the frozen coconut mixture into chocolate candy saglasie first one side and sides, let them freeze, then saglasie the bottom of the candy. On frozen chocolate candy hardens very quickly. Work quickly, what would coconut weight not have time to warm up in the hot chocolate mass. Remove candy for 1 hour in the fridge to full hardening of the glaze.
Decorate with candy to taste and optional. Sprinkles is applied on the uncured glaze, melted white chocolate to decorate on the contrary fully cured glaze.
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