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.