Ingredients:
400 g dark chocolate
200 g white chocolate
70 g cream
60 g coconut flour
Procedure
Start by melting the dark chocolate at bain marie or in the microwave, once melted fill the mould and make sure to cover perfectly the moulds sides. Place in the freezer for 15 minutes. In the meantime prepare the white chocolate ganache. Pour the cream in a pot and once it starts to boil remove from the fire and add the white chocolate. Mix until everything is completely melted. Add the grated coconut and let it cool down. Once cooled down fill the mould and place in the freezer for 20 minutes. After this on top pour the dark chocolate coating. Place again in the freezer for 30 minutes and once frozen unmould and serve.
Blog: Cartaforno
Click here to buy the mould Torroncino directly in the Silikomart shop online!
