John Myers
Batida De Coco Chocolates
The perfect batida de coco chocolates recipe with a picture and simple step-by-step instructions.
Filling:
- 50 ml Cream
- 100 g White couverture
- 1 El Butter
- 3 Cl Batida de Coco
- For the shell, melt the dark chocolate couverture in tilt molds, wait briefly and turn the molds over and let the chocolate run out.
- Then chill for 2 hours. For the filling, bring the cream to the boil and finely chop the couverture, then add to the cream and dissolve.
- Stir in the butter and finally the Batida de Coco. Then use a funnel to fill the filling into the hollow bodies and put them back in the cold.
- Finally, melt the rest of the dark chocolate couverture again and put a lid on the pralines. Put in a cold place and carefully press out the pralines.
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