Details
20 minRecipe from Rapunzel customer Elisabeth
Method
Melt white and chopped milk chocolate with coconut in a water bath. Then stir in Tonka bean and Bourbon vanilla powder. Add almond pencil and Alpen-Amaranth. Mix evenly. With the help of two tsp, put small piles on baking paper, cool and let dry. The almond-amaranth-crunchy-biscuits do not need to be baked. Storage in the fridge is ideal.
Ingredients
- 100 g Rapunzel White couverture
- 40-45 g Rapunzel Milk chocolate with whole almonds
- 35 g Rapunzel Coconut butter
- 1 – 2 pinch Rapunzel Tonka bean
- 1,5 pinch Rapunzel Bourbon vanilla powder
- 100 g Rapunzel Almond sticks
- 25 -30 g Rapunzel Amaranth popped
