Heart Confection

Ingredients

• 250 g white couverture chocolate
• 75 ml coconut cream
• grated white couverture chocolate
• 2 tbsp Coconut oil
• 1 tbsp raspberry liqueur
• 50 g ground hazelnuts
• 1 tbsp cocoa powder

Instructions

1. 1.

   For the dark layer, strain and puree the raspberries, then pass through a fine sieve. Chop the couverture chocolate and melt it with the crème fraîche, coconut fat, and liqueur over a double boiler. Remove from heat and stir in the raspberry purée with the hazelnuts and cocoa. Let cool, spread thinly (about 1 cm) on parchment paper, and allow to set.

2. 2.

   For the white layer, chop the couverture chocolate and melt it with the coconut cream over a double boiler. Spread this over the dark layer and chill until fully set. Cut out heart shapes and serve or gift garnished with grated chocolate.