White chocolates with biscuit bits
- Break the couverture chocolate into pieces and place them in the blender jug. With the measuring beaker in place, chop for 10 seconds/speed setting 10.
- Break the sandwich biscuits into rough pieces and put them into the blender jug along with the coconut oil. With the measuring beaker in place, chop for 10 seconds/speed setting 6.
- Then, with the measuring beaker in place, warm for 6 minutes/speed setting 2/45 °C.
- Transfer the mixture to a piping bag and pipe it into the chocolate moulds. Chill the chocolates in the refrigerator for at least 2 hours until solid.
The chocolates will keep for 10 days if stored in a cool and dry place.
Bon appétit with Monsieur Cuisine