Tired of the same old boring desserts? Craving something that'll make your tastebuds do a happy dance? Then buckle up, buttercup, because we're about to unleash the Banana Coconut with Cashew Rocher, a decadent, mind-blowing creation that'll have you ditching those store-bought sweets faster than you can say 'chocolate coma.' We're talking crispy shells, a tropical explosion of banana and coconut, the satisfying crunch of roasted cashews, and the rich, velvety embrace of Tulip dark compound.
rust us, these aren't your grandma's rochers. We're breaking the dessert mold, and you're invited to the party. Intrigued? Damn right you are. Keep reading, and prepare to become the dessert rockstar you were always meant to be. This recipe isn't just a treat; it's a dare. So, are you in, or are you going to let your sweet tooth down?
Ingredients for Rocher
Ingredients for Caramelized Coconut:
- 150g Sugar
- 75g Water
- 150g Coconut flakes
Instructions for Caramelized Coconut
- In a saucepan, combine water and sugar. Bring to a boil, stirring until all sugar is dissolved.
- ix in the coconut flakes, ensuring they are thoroughly coated. Let them soak for 15 minutes.
- Strain the coconut flakes to remove excess sugar syrup
- Spread the coconut flakes evenly on a baking sheet and bake at 150°C for 10-15 minutes or until golden brown. Let them cool.
Assembly
- In a large bowl, combine the roasted caramelized coconut flakes, banana flakes, rice crispy, and roasted cashews.
- Melt the Tulip dark compound according to package instructions
- Pour the melted dark compound over the dry ingredients, mixing until everything is well coated.
- Scoop the mixture into desired molds or paper cups.
- Refrigerate the rochers for 10-15 minutes, or until set.
- Once set, remove the rochers from the molds or paper cups.
- Serve and enjoy your delicious banana coconut with cashew rochers!
Are you looking to buy the chocolate to make this recipe? You can contact our sales representative or check the full details of the product here
