This is a recipe that can be done at any season. I love the rocks coconut chocolate since forever and I have to admit that I had never tested home recipe, but I have to say that it is super easy and for a first test, it is an absolute success ! I used coconut grated fine enough, but you can use all kinds or mix them up for a textured effect interesting.
I had done a dozen or so but they have not stood for longer than 2 days, even at 2 just at home. We will say a 2.5, since I account for 1.5… ��
So if you are a family or more numerous, do not hesitate to double the dose or at worst, make them smaller…
I made this small recipe of congolese coco-chocolate on the occasion of the 32nd battle food organized by Hat & Melon and the theme of which is ‘Sweetness of your childhood’. If you do not know the battle food, the principle is simple. In turn, a blogger culinary chosen a theme and those who want to participate publish all on the same day a recipe on the proposed theme. The goal is to have fun, just…
Rocks coconut chocolate
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Preparation time 10 min
Cooking time 20 min
- 3 egg whites
- 100 g of sugar
- 125 g shredded coconut
- 1 pinch of salt
- 60 g of black chocolate pastry
- Go up the egg whites and put a pinch of salt until they are firm.
- Add carefully, using a spatula, sugar and coconut mixed together.
- Preheat your oven to 180°.
- Form small cones and place them on a sheet of parchment paper, taking care to space them enough.
- Cook in the oven for 20 minutes, checking regularly. They should be just golden brown.
- Don’t wait for the rocks to cool before take off.
- Heat the chocolate in a bain-marie. When it is melted, dip the bottom of the rocks, and leave it to dry on the side.
- If you want, for the small touch decoration, you can put small nets of chocolate on the top of the rocks with the help of a fork.