Chocolate coin with edible flowers

Name: Chocolate coin with edible flowers
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 75 g white couverture; 75 g Whole milk couverture; 15 g flaked almonds; 7-10 Tbsp unsprayed edible flowers such as cloves and daisies; 15 g crushed pistachio kernels; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 12

75 g white couverture
75 g Whole milk couverture
15 g flaked almonds
7-10 Tbsp unsprayed edible flowers such as cloves and daisies
15 g crushed pistachio kernels
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Chop the couverture separately and melt over a warm water bath. Meanwhile, roast the almonds in a pan without fat, turning them light brown, remove them from the pan and let them cool down.
2
Pour the couverture into a piping bag with a small perforated nozzle. Spray approx. 6 circles of each variety (approx. 4 cm Ø each) onto a baking tray lined with baking paper. Allow to dry a little, cover with flowers and sprinkle with almonds and pistachios.
3
Place in a cool place and leave to dry for about 2 hours.