Coconutpoppy seed and apricot leaves decoration for cakes and desserts
Ingredients for Coconutpoppy seed and apricot leaves decoration for cakes and desserts
| Amount | Ingredient |
|---|---|
| 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.
