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–+ servings
Witte chocolade krokant met kokos klaar voor verpakking

Coconut Chocolate Croquettes

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

Materiaal

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.
source and inspiration - CVO Ghent - Simple Chocolate Course
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