Ingredients for milk chocolate disc
- 7 ounces of milk chocolate or milk chocolate chips
- 2 teaspoons of coconut oil
Ingredients for dark chocolate disc
- 7 ounces of dark chocolate or dark chocolate chips
- 2 teaspoons of coconut oil
Preparation
- Put the chocolate (chips) in a pan and hang it in a larger pan (a double boiler) with simmering water. Make sure that no water or steam get into the pan.
- Let the chocolate melt over medium heat and stir regularly.
- Remove the pan from the stove. Add the coconut oil and stir well.
- Pour the chocolate mixture into the silicone mold and let it cool in the fridge for 2 hours.
- Check whether the chocolate disk has cooled completely. Is the disk still runny? Let it cool for an additional 30 minutes in the refrigerator.
- Assemble the Boska (Choco) curler. Hold the silicone mold - containing the chocolate disc - upside down above the pin of the curler. It fits nicely around the pin through the hole in the chocolate disk.
- Carefully press the chocolate disc out of the silicone mold. Press the disk firmly onto the small pins on the tray to prevent the disk from turning while curling.
A world of variations!
Are you wondering what different chocolate flavors you can use to make chocolate disks? Don't be afraid to experiment! Will it be a disk of white chocolate or a combination of white and dark? Experiment with different types and amounts of coconut oil and, before you know it, you have found your ultimate chocolate disk!
Please note!
• Do not leave the chocolate disk in the refrigerator for longer than 3 hours; there is a risk that the disk will turn white.
• Eat the chocolate disk the same day you make it. The quality of the chocolate disk will deteriorate if you keep it longer.
• When making the chocolate disks, do not use any chocolate with hard pieces, such as nuts; this makes the disk unusable for a Boska curler.
