I toasted coconut and some pistachio nuts and added them to the tempered chocolate, for flavour and crunch.
- "MY MOM IS A STAR" CHOCOLATES
- 100 gr (3.6 oz) tempered dark chocolate
- 5 tbsp toasted coconut
- 3 tbsp roasted chopped pistachio nuts
I toasted the coconut on a frying pan because it was a very small amount. You have to be careful doing this because coconut will burn fast and as soon as you're happy with the color take it out of the pan. I also toasted the pistachios on the frying pan, it's fast, just keep the pan moving around a bit.
Mix everything and put on the molds, it will grainy from the coconut, so it's best to use a small spoon to do the job. Tap the mold on the table to get rid of air bubbles inside of the molds. Let set and unmold.
If you don't want to temper you can still do them, just keep them in the fridge. Tempering or not doesn't affect the taste, so they're still gonna taste great. If you don't have molds you can just spread it and then break it into pieces.
By the way, my mom who is a star, loved her chocolates!