John Myers
Chocolates: Three Times Good
The perfect chocolates: three times good recipe with a picture and simple step-by-step instructions.
- 30 g Dark chocolate
- 1 disc Marzipan paste
- 2 teaspoon Grated almonds
- 50 g White chocolate
- 25 g Coconut fat, e.g. Palmin
- First, the dark chocolate is carefully melted in a water bath. Be careful with the temperature. If it is too high, the chocolate becomes dull and loses its shine.
- Distribute the melted chocolate on the praline molds (15 pieces), jiggle a little so that they are distributed and then let them set in the refrigerator.
- Roll 15 pea-sized balls out of the marzipan mixture and place them on the hardened chocolate.
- Now the white chocolate – that was the last Easter bunny – is melted together with the coconut fat in the water bath. As soon as it is liquid, add 2 teaspoons of ground almonds.
- Now pour the mixture spoon by spoon over the marzipan balls and stir again a little.
- Put it back in the refrigerator and let it set.
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