chocolate-coated dried fruits

Details

20 min

vegan

Wilhelm Studio

Ingredients

For dipping:

100 g Rapunzel Semisweet couverture
100 g Rapunzel White couverture 2
100 g Rapunzel Milk couverture
3 TL Coconut oil virgin

Possible dried fruits:

Rapunzel Pineapple
Rapunzel Apple rings
Rapunzel Sultanas
Rapunzel Natural figs
Rapunzel Dates pitted Deglet Nour
Rapunzel whole sweet apricots
Rapunzel cranberries
Rapunzel Prunes pitted
Rapunzel Mango slices

Topping:

5 EL Rapunzel whole grain quinoa popped
5 EL Rapunzel Coconut grated
5 EL Rapunzel Amaranth popped

Details

20 min

vegan

Wilhelm Studio

Method

Line a baking sheet with baking paper. Heat the chocolates in three separate bowls in a water bath. Add a teaspoon of coconut oil in each one at a time. Dip the dried fruit in the chocolate and place it on the baking sheet. Sprinkle with the desired ingredients and let cool down for approx. 1 hour.