Sugar coated coconut kiss
10 people
00h 00
Ingredients
- 60g grated coconut
- 35 ml water (1)
- 60g sugar
- 24 ml water (2)
- 10 g glucose
- 0.25 g pink dye powder
- 100 g white chocolate tempering
Method
- Soak grated coconut in water (1) over 24 hours.
- Mix sugar with colouring and the remaining water (2) and boil until the mixture reaches 135°C.
- Combine with soaked coconut and glucose and mix well.
- When it cools, store in fridge.
- Separate into 10-gram portions and knead.
- Fill the moulds with your fingers ensuring that the mixture fills the entire mould.
- Top the mould off with warm white chocolate.
- Store in the fridge for 10 minutes and then take them out of their mould. You are ready to kiss!