- 52% chocolate couverture [you can use 4 left over bars of chocolate]
- toasted desicated coconut [you can toast coconut by placing it in a pot and stirring until golden brown over moderately high heat]
temper chocolate and spread onto an acetate sheet [melt the chocolate by creating a double boiler (one pot of chocolate into a pot of boiling water) then pour a thin layer of melted chocolate onto wax paper].
sprinkle the toasted coconut over the chocolate.
use a round cutter to cut the disks. remove from the acetate when set.
this is part two of six for the vanilla shortbread with bittersweet chocolate ganache recipe
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