Pineapple-coconut chocolate bar
Tags:
alcohol-free
gluten-free
vegetarian
Description
We're not reinventing the world with the combination of pineapple and coconut, but it's simply fresh, exotic and delicious every time - and the yoghurt filling makes this chocolate even lighter in flavour. So no matter whether you need a gift for a summer party or just want to have a little snack between meals: You can't go wrong with this chocolate!
Ingredients for
Für den Überzug
150
g
weiße Schokolade
Für die Füllung
40
g
Ananas-Kokos-Joghurt
65
g
weiße Kuvertüre
20
g
Milchpulver
35
g
Kokosöl
20
g
kandierte Ananasstücke
20
g
Kokosraspel
Preparation
Prepare the coating
1
Melt the white chocolate over a bain-marie and then spread about 2/3 of the mixture evenly in the mould. Pay particular attention to the edges.
2
Chill the chocolate bar mat and leave to cool thoroughly. Keep the remaining white chocolate warm.
Prepare the filling
1
Mix the white chocolate coating with the coconut oil, pineapple-coconut yoghurt and milk powder.
2
Finely chop the candied pineapple pieces and fold into the mixture.
3
Pour the yoghurt and pineapple mixture into the chocolate bar and smooth out. Make sure there is still enough space to add a layer of chocolate to seal the chocolate.
Tip: If the mixture is a little too firm, you can temper it slightly.
4
Allow the bar to cool thoroughly until the white cream is firm.
5
Seal the bar with the remaining white chocolate and chill again.
6
Carefully remove the chocolate bar from the mould and trim the edges slightly.
Ingredients for
Für den Überzug
150
g
weiße Schokolade
Für die Füllung
40
g
Ananas-Kokos-Joghurt
65
g
weiße Kuvertüre
20
g
Milchpulver
35
g
Kokosöl
20
g
kandierte Ananasstücke
20
g
Kokosraspel
