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Manner couverture chocolate
Brittle and coconut sprinkles
Dip the strawberries and pieces of banana into the couverture chocolate.
Fix onto skewers ...
and cover with brittle and coconut sprinkles.
To make the perfect couverture chocolate coating:
Melt 150 g of couverture chocolate (dark or milk chocolate as desired) in a hot, but not boiling, bain-marie (stirring constantly). Add 60 g of warm, liquid butter and stir. The chocolate/frosting mixture should not reach a temperature of more than around 60°C.