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–+ servings

Dipping chocolates - Coconut

Make your own delicious coconut chocolates with a touch of Batida de Coco, for a tropical twist on your chocolate snacks.
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian, French
Keyword: dipping chocolates, Pralines
Servings: 50 st

Materiaal

  • praline cutter

Ingredients
 

Ganache

  • 80 g cream
  • 20 g milk
  • 80 g coconut (grated)
  • 20 g Batida de Coco (coconut liqueur)
  • 300 g chocolate (fondant- melted - not tempered)

Bottom

Dipping

Finish

  • 100 g chocolate (by choice - templated - spritzable)
  • 20 g coconut (grated)

Instructions

Ganache

  • Bring the cream and milk to a boil.
  • Pour the hot mixture over the already melted dark chocolate and stir well.
  • Let the mixture cool and then add the coconut rind and Batida de Coco.
  • Spread the mixture to a thickness of 1 cm on baking paper. Use height bars or frame.
    Mokka Praline uitsmeren
  • Allow to set, possibly in the refrigerator to speed up the process.

Bottom

  • After setting, apply a thin layer of tempered fondant chocolate.
  • Only now remove the height slats or frame, cutting along the edges with a sharp knife if necessary
  • Let set for a few minutes. Place an extra paper on top of the chocolate and turn. Remove the paper now from the top.
  • Cut into squares using the praline cutter. Do not wait until the bottom is fully cured - this makes cutting difficult.

Dipping

  • Praline in your favorite chocolate. Dip into the chocolate with the bottom side up, turn over with a fork. Dip a few times - remove excess chocolate and place on a paper.

Finish

  • Sprits de pralines
  • Sprinkle with coconut rind
  • Put in the refrigerator.

source and inspiration - CVO Ghent - Simple Chocolate Course

Recipes with dipping chocolates

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