Name: Kokos-Chocolade Krokantjes
Total time: 60 min
Ingredients: 50 g geroosterde kokosrasp; 250 g chocolade (soort naar keuze, hier wit)

Coconut-Chocolate Crisps

Crunchy sweets with a unique transfer print.

Discover the delectable combination of chocolate and toasted coconut, presented in sophisticated, printed squares.

Total Time: 1

Course: Dessert

Cuisine: Belgian

Keyword: chocolate, crispy, Transfer printing

Servings: St

Calories: 10kcal

Temper the chocolate
Prepare a plate with the thickness slats and the transfer paper in between.
Add the toasted grated coconut to the tempered chocolate and mix well.
Spread the chocolate-coconut mixture between the 3mm thickness slats so that you get an even layer. Use a spatula.
Let the chocolate crystallize (10-15 minutes).
Use the cutting roller to cut the chocolate into squares of the desired size.
Put in the fridge for a while

Calories: 10kcal

Using transfer paper allows you to add a fun design or print to your chocolate crisps, which makes them extra special.
You can experiment with different types of nuts or fruits for a unique flavor.
This is worked out with white chocolate, but all types of chocolate can be used.

source and inspiration – CVO Gent – Simple Chocolate Course

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