Chocolate and toasted coconut crisps decorated with a chocolate transfer

Dessert · Belgian

Coconut chocolate crisps

Name: Coconut chocolate crisps
Total time: 1 h
Yield: 300 pieces
Cuisine: Belgian
Ingredients: 50 g toasted desiccated coconut; 250 g chocolate (your choice of chocolate; white chocolate is used here)

By Jo Huys 7 October 2023

Crisp little treats finished with a decorative chocolate transfer. Enjoy the delicious combination of chocolate and toasted coconut in neat, printed squares.

Total time: 1 h
Yield: 300 pieces
Ingredients: 2
Steps: 7

Mise en place

Ingredients

50 g toasted desiccated coconut
250 g chocolate (your choice of chocolate; white chocolate is used here)

Equipment

Method

Get cooking

Temper the chocolate.
Set up a board with thickness guides and the transfer sheet between them.
Add the toasted desiccated coconut to the tempered chocolate and mix well.
Spread the chocolate and coconut mixture into an even 3 mm layer between the guides. Use a palette knife.
Leave the chocolate to crystallise for 10–15 minutes.
Time range: choose the first timer to check progress or the last for the end of the stated time.
Use a rotary cutter to cut the chocolate into squares of your preferred size.
Chill briefly in the fridge.

Background

Using a chocolate transfer sheet lets you add a fun design or printed pattern to your chocolate crisps, making them extra special. You can experiment with different types of nuts or fruit for a unique flavour. This version was made with white chocolate, but all types of chocolate can be used. Source and inspiration – CVO Gent – Simple Chocolate course