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Witte chocolade krokant met kokos klaar voor verpakking

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 hour
Course: Dessert
Cuisine: Belgian
Keyword: chocolate, crispy, Transfer printing
Servings: 300 St
Calories: 10kcal



  • 50 Gr toasted grated coconut
  • 250 Gr chocolate type of your choice, here white


  • 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
Tried this recipe?Let us know how it was!

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