Candy with nut paste
Composition / ingredients
16
servings:
Cooking method
1. Put the nut paste and butter in a saucepan, send it to a very low heat.
2. When the butter melts, pour the invert syrup, mix and remove from the heat.
3. Pour coconut chips into the resulting mass, mix.
4. Cookies are crushed with a blender or rolling pin, sent after the coconut chips, also add vanilla.
5. Mix, mold small balls with wet hands, put them on a tray and send them to the refrigerator overnight.
6. Melt the chocolate in a water bath, dip the candies into it, let the chocolate freeze. You can dip it completely or half, it is optional.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Coffee cookies - 589 kcal/100g
- Waffle cookies - 540 kcal/100g
- Kurabye cookies - 489 kcal/100g
- Butter cookies - 510 kcal/100g
- Chocolate cookies - 406 kcal/100g
- Coconut chips - 592 kcal/100g
- Vanillin - 288 kcal/100g
- Nut paste - 587 kcal/100g
- Invert syrup - 400 kcal/100g
