Recipe by: Young Perfect B.V.
Ingredients
- 1 Tony's Chocolonely bar (preferably milk or dark)
- 1 bag marshmallows (45 pieces)
- 3 tbsp grated coconut
- 3 tbsp "flaked" Tony's Chocolonely White Raspberry Popping Candy Chocolate
- 3 tbsp sliced almonds
- 3 tbsp "flaked" Tony's Chocolonely White Chocolate
- 3 tbsp nougatine
Materials
- Choco Fondue Marie
- Choco Flaker
Preparation
- Place the tea light underneath the base and light it. Add 3.4 fl oz hot water - up to the brim - to the largest fondue pot. Hang the smallest pot inside.
- Break the Tony Chocolonely milk chocolate into small pieces and allow to slowly melt in the upper fondue pot. Keep gently stirring the chocolate with a silicone spatula.
- Break the Tony Chocolonely popping candy chocolate into pieces and place about 5 pieces into the Choco Flaker. Rotate the lid of the Flaker until you get flakes. Pour the flakes into a container.
- Repeat these steps with the Tony Chocolonely white chocolate.
- Heat a frying pan on the stove and roast the almond slices until golden brown.
- Place the 2 flakes, grated coconut and almond slices each in a separate container.
- Pierce a marshmallow with a fondue fork. Dip the marshmallow into the melted chocolate and then into one of the toppings in one of the other containers.