Great as a gift, for guests or to spoil yourself: the dark chocolate with coconut and pineapple and the white one with goji berries and pistachios. try also this Croque Monsieur recipe too.
Dessert For 2 pieces of 120 g
Coconut and pineapple chocolate
100 g of chocolate, for example Suprême Bouquet d’oranges
20 g of coconut chips
40 g of dried pineapple
1 tablespoon of toasted sesame
Goji berry and pistachio chocolate
100 g of white chocolate, for example Suprême Framboise
20 g of salted pistachios
10 g of goji berries
Freind’s kitchen recipes, Soup with apples.
How to proceed
ca. 25 minutes
1 h 55 min
Melt the different qualities of chocolate separately in a bain-marie, without boiling the water. Line the inside of the cookie box lids, approx. 10 x 18 cm. Pour in the chocolate and level. Sprinkle with the ingredients corresponding to the desired topping. Let it settle in a cool place.
Be patient when you melt the chocolate! Otherwise, if you heat it too much, cooling the chocolate becomes covered with a gray patina.
If you don’t have cookie box lids on hand, you can spread the chocolate on parchment paper and break it up after it has cooled.
Pack the chocolate in cellophane and give it away.