Coco rocks 12 rocks
Ingredients 125 ml (1/2 cup) of egg whites 350 g (3 cups) of icing sugar ( powder ) 300 g (4 cups) shredded coconut unsweetened 5 ml (1 tea spoon) fresh finely chopped coriander 2,5 ml (1/2 tea spoon) of ground paradise seeds Preparation Mix the egg whites, icing sugar , coconut and the spices. Place the bowl over a double boiler, and heat the mixture, white whisking, until it reaches a temperature of about 50oC / 122oF. Let cool and form balls with an ice cream spoon and roll them in grated coconut. Place the rocks on a buttered cookie sheet or a sheet lined with parchment paper. Bake at 180oC / 350oF until the rocks begin to brown ( about 15 minutes ). Note If mixture is too liquid, you can add coconut. Rather than roll in grated coconut, you can directly deposit the rocks ont he sheet and sprinkle them in the oven Variant : Cover the rocks fully or partially with dark or milk Mangaro couverture from Michel Cluizel
Get the services of an Expert chef ! Offer to create your business, Offer to renew your dessert selection / line of chocolates, Offer to train your staff, To give private lessons at home, and more ‌
www.actiomedia.com 514.214.7368