A cake recipe for all foodies:
Melt the chocolate in a saucepan in a bain-marie on 1/2 or automatic heat 1-2. Fold in butter, whipped cream, sugar beet syrup and 60 g grated coconut. Mash the banana, sprinkle with the juice of one lemon and stir into the chocolate mixture.
Allow the chocolate mixture to cool and become a little firmer. Next, beat with a mixer (whisk) and fill into a piping bag (star nozzle). Squirt the amount into the praline capsules. Sprinkle with the remaining coconut and place a sugar pearl on top of each.
Place the confection in the refrigerator to set completely.
Preparation Tip:
You should store the coconut chocolates in the refrigerator!
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