White chocoate with Almond- Amaranth Crispy cookies with Tonka

Details

20 min

Recipe from Rapunzel customer Elisabeth

Ingredients

100 g Rapunzel White couverture
40-45 g Rapunzel Milk chocolate with whole almonds
35 g Rapunzel Coconut butter
1 – 2 pinch Rapunzel Tonka bean
1,5 pinch Rapunzel Bourbon vanilla powder
100 g Rapunzel Almond sticks
25 -30 g Rapunzel Amaranth popped

Details

20 min

Recipe from Rapunzel customer Elisabeth

White chocoate with Almond- Amaranth Crispy cookies with Tonka

Method

Melt white and chopped milk chocolate with coconut in a water bath. Then stir in Tonka bean and Bourbon vanilla powder. Add almond pencil and Alpen-Amaranth. Mix evenly. With the help of two tsp, put small piles on baking paper, cool and let dry. The almond-amaranth-crunchy-biscuits do not need to be baked. Storage in the fridge is ideal.

Ingredients

100 g Rapunzel White couverture
40-45 g Rapunzel Milk chocolate with whole almonds
35 g Rapunzel Coconut butter
1 – 2 pinch Rapunzel Tonka bean
1,5 pinch Rapunzel Bourbon vanilla powder
100 g Rapunzel Almond sticks
25 -30 g Rapunzel Amaranth popped

Details

20 min

Recipe from Rapunzel customer Elisabeth

Rapunzel Products

White couverture HAND IN HAND

Milk chocolate with whole almonds, 200g HAND IN HAND

Tonka bean, ground

Bourbon vanilla powder HAND IN HAND

Almond sticks

Amaranth popped

Coconut butter