Puffed Rice Crunch
Ingredients
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- 1
Toast the desiccated coconut for 8 to 10 min at 150°C, let cool.
- 2
Melt the white chocolate with the cocoa butter and the grapeseed oil.
- 3
Gently mix the puffed rice and the toasted coconut into the melted chocolate.
- 4
Use immediately.
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Per 100g
Allergens
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