Servings: 300 st
Calories: 10kcal
Materiaal
- 1 plate
- 1 cutting roller
- 1 spatula
Ingredients
- 50 g toasted coconut rind
- 250 g chocolate (type of your choice, here white)
Instructions
- Temper the chocolate
- Prepare a plate with the thickness strips and transfer paper between them.
- Add the toasted coconut rind to the tempered chocolate and mix well.
- Spread the chocolate-coconut mixture between the 3-mm thickness slats so that you get an even layer. Use a spatula.
- Allow the chocolate to crystallize (10-15 minutes).
- Use the cutting roller to cut the chocolate into squares of desired size.
- Put in the refrigerator for a while
Nutrition Facts
Calories: 10kcal
- Using transfer paper allows you to add a fun design or print to your chocolate croissants, making them extra special.
- You can experiment with different kinds of nuts or fruits for a unique flavor.
- This was worked out with white chocolate but any kind of chocolate can be used.
