Coconut bars

Coconut bars

Ingredients

  • 400g.
  • Miravet
  • 25g.
  • Coconut flavour
  • 20g.
  • Dry coconut strips

Elaboration

Melt the Miravet chocolat couverture at 35/40ºC, add the coconut and flavour and pre-crystallizer correctly. Fill the moulds.

Assembly and finishing

    1.Fill the moulds. Crystallize.

    2.Leave to Harden and unmoulding.

Recipes

Bocconcino.

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Pannacota.

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Pistachio Bonbon.

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Sacher Supreme.

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