Coconut-peanut crunch coated with dark couverture<\/p>\n","protected":false},"featured_media":5707,"parent":0,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":true,"inline_featured_image":false,"editor_notices":[]},"rezepte_cat":[183,209],"class_list":["post-5292","rezepte","type-rezepte","status-publish","has-post-thumbnail","hentry","rezepte_cat-confectionery","rezepte_cat-chocolate-specialties"],"acf":{"rezepte_top_info_block":{"rez_aus_quantity":"1","ausbeute":"
portion of 1017 g<\/p>\n","zeitplanung":{"zubereitung_label":"Preparation","zubereitung":"60 minutes","ruhezeit_label":"Rest period","ruhezeit":"","backzeit_label":"Baking time","backzeit":"","optional_label":"","optional":""},"nahrwerte":{"energiewert":"2'225 kJ\/532 kcal;","fett":"35 g, of which saturated 23 g;","kohlenhydrate":"46 g, of which sugars 44 g;","eiweiss":"6.2 g; salt 0.2 g"}},"rez_section_heading":"Ingredients","rezept":[{"rez_heading":"Coconut crumbs","rez_infos":[{"rez_weight":"190","rez_weight_unit":"g","rez_value":"
sugar<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
glucose syrup<\/p>\n"},{"rez_weight":"25","rez_weight_unit":"g","rez_value":"
water<\/p>\n"},{"rez_weight":"210","rez_weight_unit":"g","rez_value":"
grated coconut<\/p>\n"},{"rez_weight":"80","rez_weight_unit":"g","rez_value":"
peanuts blanched, slightly roasted<\/p>\n"}],"bottom_description":"
The peanuts can be replaced with other nuts (e.g. cashews, almonds) to taste.<\/p>\n"},{"rez_heading":"Coconut crunch, coated","rez_infos":[{"rez_weight":"500","rez_weight_unit":"g","rez_value":"
coconut crumbs (prepared)<\/p>\n"},{"rez_weight":"500","rez_weight_unit":"g","rez_value":"
couverture excellence 54%<\/p>\n"},{"rez_weight":"2","rez_weight_unit":"g","rez_value":"
table salt<\/p>\n"},{"rez_weight":"15","rez_weight_unit":"g","rez_value":"
chocolate powder
\n(for dusting)<\/p>\n"}],"bottom_description":""}],"hers_section_heading":"Production","hers_herstellung":[{"hers_heading":"Coconut crumbs","hers_description":"
Cook the sugar, water and glucose syrup in a saucepan, stirring continuously, until it reaches approx. 160\u00b0C and turns a light caramel color. Remove from the heat and quickly stir in the grated coconut and coarsely chopped peanuts.<\/p>\n
Note: The mixture can be flavored as desired (e.g. with ground pepper, curry, vanilla or lime zest).<\/p>\n","hers_images":[{"hers_image":5708}]},{"hers_heading":"Allow to cool","hers_description":"
Spread the still warm coconut mixture loosely on a silicone mat and leave to cool completely to room temperature.<\/p>\n","hers_images":[{"hers_image":5709}]},{"hers_heading":"Coating","hers_description":"
Option 1: In a coating drum<\/strong> Option 2: Manual coating<\/strong> Continue coating until the couverture is evenly applied (approx. 2 mm chocolate layer). Finally, dust slightly with chocolate powder.<\/p>\n","hers_images":[{"hers_image":5711}]},{"hers_heading":"Checking and ratio","hers_description":" Ideal ratio of crunch to couverture: 1:1 \u2192 e.g. 500 g crunch to 500 g chocolate. Target: Uniform coating with a layer thickness of approx. 2 mm.<\/p>\n After finishing individual portions, it is recommended to backweigh for quality control.<\/p>\n","hers_images":[{"hers_image":5712}]}],"hers_fertigstellen":"","rel_select_products":"","rel_select_fachblatt":"","is_sticky":true},"yoast_head":"\n
\nPlace the cooled crumbs in the coating drum. Gradually add the untempered couverture and allow the crumbs to be coated. Add the salt during this process.<\/p>\n
\nTemper the couverture. Coat the coconut crumbs with the chocolate in batches, e.g. by mixing in a bowl or on a grid. Sprinkle in the salt during or after coating.<\/p>\n