Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Pan
Rubber spatula
Scissors
Tablespoon
Disposable piping bag
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Chocolate
Break the chocolate bars into pieces separately, place each in a thin-sided bowl. One after the other, suspend the bowls over a gently simmering bain-marie; the bowls must not touch the water. Melt the chocolate and stir until smooth.
Transfer the chocolate to two disposable piping bags, cut off the tip. Pipe each into approx. 20 discs (each approx. 4 cm in diameter) on two baking trays lined with baking paper.
To decorate
Top with the dried fruit, freeze-dried raspberries, pistachios and flowers, leave to dry.
| Tip: | Pack the chocolate medallions in little gift bags or boxes and give them as presents. |
|---|---|
| Storage: | Store in an airtight container in the fridge for approx. 1 week |
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