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Tornado Rings

Ingredients

Odense Coconut Paste » 100% g
Decoration
Almond Flakes % g
Chocolate
Dark Chocolate % g
Working method
Processing Use a 12 mm star piping nozzle to pipe rings of Coconut Paste (approx. 8 cm Ø) into silicone paper
Decorating Before baking cover the coconut rings with almond flakes
Baking Approx. 12-15 minutes at 190ºC
Decorating After cooling down dip the rings into the dark chocolate and decorate as illustrated
BRC Halal Kosher RSPO Skal

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