99% Chocolate Shapes with Hazelnut and Coconut
A small portion of 99% chocolate keeps the carbohydrate load low, while hazelnuts provide vitamin E and magnesium. Coconut flakes add a light crunch and aroma to the filling. Store the figures in a covered box in a cool, dry place.
Measure the 99% chocolate (100 g) and chop it into small pieces. Melt about two-thirds over a water bath to 45–50 °C. Remove the bowl from the heat, add the remaining chocolate in portions, and stir continuously until the chocolate cools to 27 °C. Briefly return the bowl to the water bath and warm the chocolate to 31–32 °C. Test a drop on parchment; it should set evenly and glossy.
Wash the silicone mold and dry it completely; if desired, wipe it with food-grade alcohol. The mold must be dry and free of alcohol residue before filling. Divide the coconut flakes (5 g) and hazelnuts (5 g) among the cavities. Transfer the tempered chocolate to a piping bag and fill the mold.
Tap the board lightly on the counter several times to release air bubbles. Refrigerate the mold for 20–30 minutes, then put on gloves and carefully unmold the figures. The batch makes about 36 figures, depending on the mold; one serving is 3 pieces. Store them in a covered box in a cool, dry place.
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