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all recipes
Dessert
Coconut almonds with white chocolate
Details
15 min
15 min
8 min
print
Justina
(Wilhelm Studio)
Ingredients
-
500g Almonds, Europe
80 g
Rapunzel Cristallino cane sugar
1 pinch
Rapunzel vanilla powder bourbon
1 tsp cinnamon
150 g
Rapunzel White Couverture
100 g
Rapunzel grated coconut
Details
15 min
15 min
8 min
print
Justina
(Wilhelm Studio)
Coconut almonds with white chocolate
Method
Preheat the oven to 180 degrees top and bottom heat. Place parchment paper on the tray. Scatter the almonds on top. Place the sugar in a coffee grinder or blender and grind to form powdered sugar. Mix 1 tablespoon powdered sugar with ½ teaspoon cinnamon and sprinkle over the almonds. Bake in the oven for about 8 minutes until nicely toasted. Let cool down.
While they are in the oven, melt the chocolate in a water bath. Mix the powdered sugar with the other half of the cinnamon, the vanilla and the coconut. Pour the melted chocolate over the almonds in a bowl and mix well. Gradually add the grated coconut mixture and mix well. Let cool and either seal airtight or eat right away.
Coconut almonds with white chocolate
Ingredients
-
500g Almonds, Europe
80 g
Rapunzel Cristallino cane sugar
1 pinch
Rapunzel vanilla powder bourbon
1 tsp cinnamon
150 g
Rapunzel White Couverture
100 g
Rapunzel grated coconut
Details
15 min
15 min
8 min
print
Justina
(Wilhelm Studio)
Coconut almonds with white chocolate
Rapunzel Products
Cristallino cane sugar HAND IN HAND
White couverture HAND IN HAND
Coconut grated
Bourbon vanilla powder HAND IN HAND
HAND IN HAND
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