Coconut Pineapple Candies

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Ingrediënten

  • 10.5 oz 300 g Milk couverture chocolate
  • 80 g Candied pineapple finely chopped
  • 2 tbsp 30 g Butter
  • 1 oz 30 g Coconut oil
  • ½ cup 125 ml Heavy cream
  • 3 tbsp 4 cl Coconut Liqueur
  • Coconut flakes
  • About 5.5 oz 150 g white couverture chocolate to dip

Instructies

  • Chop up the chocolate and melt in a bain-marie with butter, coconut oil, and heavy cream.
  • Stir until smooth and chill for 2 hours.
  • Mix with an immersion blender for about 5 minutes, adding the liqueur little by little.
  • Fold in the chopped pineapple and spread the batter out to about 3×12 in (9x27cm) on a baking sheet lined with parchment paper.
  • Chill overnight.
  • Melt the white chocolate in a bain-marie and let cool.
  • Cut the batter into approximately 1in squares.
  • Dip the candies in the chocolate with the help of a fork and set them on parchment paper.
  • Sprinkle with coconut flakes.
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Recipe Category Candy
Country Austria / European
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