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Coconutpoppy seed and apricot leaves decoration for cakes and desserts

Coconutpoppy seed and apricot leaves decoration for cakes and desserts

Ingredients for Coconutpoppy seed and apricot leaves decoration for cakes and desserts

AmountIngredient
50 g white chocolate coating
2 tsp Desiccated coconut
1 1 / 2 tsp ground poppy seeds
2 pcs dried apricots

Coconutpoppy seed and apricot leaves decoration for cakes and desserts Directions

The chocolate in the microwave twice Heat 1 minutes at 500 watts until it is melted.

Add coconut and poppy seeds and stir.

Cut the apricots are very small and stir well.

Pour the mixture into a silicone mold filling for maple leaves.

The mold in the fridge until the mixture is firm.

The chocolate leaves loosen from the mold and use as desired for garnish or decorate.


 

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