With a tender heart and crunchy chocolate
Ingredients for 24-26 chocolates:
60 g fresh coconut
200 ml of coconut cream
1 tablespoon of cold coconut oil
8 lavender flowers
4 tablespoons of icing sugar
0.8 g of agar-agar
Food coloring, blue and red
200 g of dark chocolate
Fresh or grated coconut to decorate
Remove the shell and brown skin from the coconut and grate the flesh. Mix in a saucepan with the coconut cream and the lavender flowers. Bring to a boil, then remove from heat and let infuse, covering the pan. About twenty minutes later, remove the lavender flowers.
Mix the coconut cream with the sugar, coconut oil and agar-agar. If you wish, you can tint the cream light purple with 3 drops of red food coloring and 2 drops of blue. Bring the mixture to a boil and simmer 1 to 2 minutes until the agar-agar dissolves.
Line a small square or rectangular dish with straight edges with parchment paper. Pour in the mixture and smooth. Then, refrigerate until completely chilled and firm, at least 2 hours.
Cover the work surface with a sheet of parchment paper. Place a fine wire rack on it. Cut the lavender filling into evenly sized cubes and arrange them on the wire rack.
Melt about 2/3 of the chocolate in a bain-marie (broken into pieces). Then temper it (outside the bain-marie) with the remaining 1/3 of the chocolate. Stir until the added chocolate dissolves (more about tempering chocolate).
Coat all lavender cubes with dark chocolate using a wooden stick. Allow the chocolate to set a little and remove the dripping (through the rack) chocolate with the stick or a thin knife.
Decorate each chocolate with a thin slice of fresh coconut. Reserve the wire rack in the refrigerator until the chocolates harden. Then transfer them to a candy box and store them in the refrigerator. Eat within 1 week.