Black and white corners

Name: Black and white corners
Cook time: 30 min
Total time: 30 min
Yield: 40
Ingredients: 1 pack of (300 g) Fresh doughs 'Chocolate coconut roll' (on the refrigerated shelf; e.g. from Sanella); 75 g semi-bitter couverture; approx. 3 tablespoons each of chopped pistachios and grated coconut, baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 40

1 pack of (300 g) Fresh doughs 'Chocolate coconut roll' (on the refrigerated shelf; e.g. from Sanella)
75 g semi-bitter couverture
approx. 3 tablespoons each of chopped pistachios and grated coconut, baking paper

Directions

1
Line a baking tray with baking paper. Form dough rolls into 2 triangular sticks. Cut into slices of about 1/2 cm thick with a damp knife. Place on the baking tray. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 8-9 minutes. Let cool off
2
Chop the couverture and melt in a hot water bath. Dip each cookie with a corner in the chocolate coating and then sprinkle with pistachios or coconut flakes. Leave to dry