Coconut and Chocolate Rocks (Bredele)
These coconut and chocolate rocks make delightful gourmet gifts for the holidays or simply serve as an accompaniment to coffee after a meal, or with a cozy hot chocolate. The combination of chocolate and coconut creates a delicious flavor marriage.
Ingredients
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Egg Whites
2 Units
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Sugar
100 g
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Dark Chocolate
200 g
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Coconut
125 g
Preparation
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1
Dough
To make these rocks, I used Demarle’s mince pie molds. Preheat the oven to 180°C (350°F). In a mixing bowl, combine the shredded coconut, granulated sugar, and vanilla sugar. In another bowl, lightly beat the egg whites just to liquefy them; do not whip them into peaks. Pour the egg whites over the coconut and sugar mixture, then mix gently with a spatula until you achieve a dough that is neither too liquid nor too dry. -
2
Baking
Form small mounds shaped like nuts and place them into the molds. Bake for 12 minutes. Allow to cool on a wire rack.
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Chocolate Glaze
Take your mince pie molds again. Place a piece of chocolate in the bottom of each cavity and put them in the oven at 160°C (320°F). Once the chocolate is melted, place each rock in the melted chocolate, pressing slightly to adhere. Place in the refrigerator to cool. Once set, unmold the rocks and place them in a metal tin.
