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Recipe

Coco de Chocolate

1h 30 mins
Half
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Delicious chocolate cup accompanied with pineapple jelly and coconut ice cream.
Learn more about Sofia de la Rosa

Ingredients

3 portions
  • food stabilizers, for ice cream quantity needed
  • 500 grams dark chocolate
  • 250 grams coconut, grated
  • 150 grams cocoa
  • lady fingers, to taste
  • liquor, coconut
  • 400 milliliters pineapple juice
  • 100 grams sugar
  • 15 grams gelatin
  • 150 milliliters milk
  • 150 milliliters whipping cream
  • 65 grams refined sugar
  • coconuts, natural to taste

Preparation

Melt the chocolate in a bain marie
Paint the coconut with the cocoa. Reserve
Inflate the balloons and cover half with white chocolate, refrigerate and let it crystallize. Then go through chocolate again, but this time dark and pour over the painted coconut. Refrigerate until crystallized.
For coconut ice cream: make base of ice cream and let cool, liquefy with coconut and stabilizer. Begin to beat until you get a firm consistency.
For pineapple gelatin: hydrate the grenetine for 10 minutes. Put the pineapple juice on fire with the sugar, and let it boil, turn off and pour the grenetina, stir until it dissolves and cool the mixture.
Place on the coconut a little of the pineapple jelly and take it to refrigerate until it is firm, when this happens, wrap the soletas and place a layer, then put a scoop of ice cream, serve on a plate with chocolate cigars

PRESENTATION

You can accompany with a banana leaf and a tulip for better presentation

TIPS

Refrigerate the coconut all night

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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