Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Cook the potatoes, uncovered, in boiling water for approx. 15 mins. until soft. Drain the water, allow the residual moisture on the potatoes to evaporate by shaking the pan on the switched-off hob. Crush the potatoes with the potato masher, allow to cool slightly. Mix in the coconut flakes and sugar, knead briefly by hand.
Transfer the coconut mixture to a chopping board lined with baking paper, shape into a rectangle measuring approx. 8 x 12 cm, cut into 15 squares. Pour the chocolate into a small bowl. Dip the squares into the icing using a fork, allow the excess to drip off, return to the baking paper. Sprinkle the cocoa nibs on top of the squares, chill for approx. 30 mins.
|Tip:||Scatter 1 tsp of dried edible flowers on top of the chocolate squares with the cocoa nibs.|
|Note:||Instead of blue potatoes, use starchy potatoes.|
|Storage:||Place the chocolate squares in a freezer container, seal tightly, freeze. Remove the chocolate squares from the freezer approx. 30 mins. prior to serving, defrost and enjoy chilled.|
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