התמונה להמחשה בלבדChocolate and Strawberry Cups
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In chocolate and strawberry cups, coconut oil, cocoa powder and maple syrup are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 12
- Difficulty
- Medium
Instructions
- 1Put small pads into a mini muffin pan or use a peanut butter cup pan.
- 2In a liquid measuring jug, whisk together the melted coconut oil, cocoa powder and maple syrup. If you want, adjust the sweetness with additional syrup.
- 3Pour a small amount of the mixture into each pad or mould, so that it covers the bottom gently.
- 4
Nutrition
- Calories
- 670
- Protein
- 5.5g
- Carbs
- 20.4g
- Sugar
- 4.7g
Recommended Equipment & Products
- Muffin tin
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Chef tips
Enhance the chocolate mixture with a hint of vanilla extract for depth. If freeze-dried strawberries are not available, other freeze-dried fruits can be used.
Culinary reasoning
Gradual freezing controls the crystal structure and gives the finished dish its intended texture. In chocolate and strawberry cups, coconut oil, cocoa powder and maple syrup are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.