Snacks

White chocoate with Almond- Amaranth Crispy cookies with Tonka

Name: White chocoate with Almond- Amaranth Crispy cookies with Tonka
Prep time: 20 min
Total time: 20 min
Yield: For about 30 pieces
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

20 Min.

For about 30 pieces

Info

Perptime 20 Min.

Ingredients

Portions

100 g Rapunzel White couverture
40–45 g Milk chocolate with whole almonds, 200g HIH
35 g Rapunzel Coconut butter
1 Tonka bean, ground
1 Bourbon vanilla powder HIH
100 g Rapunzel Almond sticks
25–30 g 30 g Rapunzel Amaranth popped

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Milk chocolate with whole almonds, 200g HIH

Tonka bean, ground

Bourbon vanilla powder HIH

Almond sticks

Amaranth popped