John Myers
Raffaello
The perfect raffaello recipe with a picture and simple step-by-step instructions.
- 125 ml Cream 30% fat
- 50 g Palmin
- 200 g White couverture
- 100 g Coconut flakes
- 50 g Coconut flakes
- Melt the cream, fat and couverture in a saucepan. When everything is completely melted, stir in the coconut flakes. Let the mass cool down, put it in the refrigerator overnight in a closed container so that the mass hardens. Cut out small amounts with a teaspoon and form balls. Then roll them in loose coconut flakes so that they stick. If you want, you can now put the balls in paper praline cases, it looks classy. I prefer to keep the balls in the refrigerator, because they stay fresh longer.
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