Coconut with Chocolate

Ingredients

• 1 coconut
• 500 g dark couverture chocolate
• 0.5 tsp cayenne pepper (optional)

Instructions

1. 1.

   Crack the coconut, let the coconut water drain off (use elsewhere if desired), and separate the flesh from the shell. Cut the flesh into about 6 cm long and 1 cm wide strips with a sharp knife. Chop the couverture chocolate and melt it over a double boiler.

2. 2.

   Stir in the cayenne powder. Pat the coconut sticks dry with paper towels and dip them three-quarters into the melted chocolate. Lay on parchment paper and let the chocolate set at a cool room temperature (not in the fridge).