Boil 150g Coconut Puree with 50g Liquid cream and 1 vanilla pod add 20g roasted grated coconut Pour over 30g cocoa butter and 440g Dolores 42% Milk Chocolate Couverture.

Cool down and pipe at 26-27 °C in chocolate shells. The chocolate shells previously coated with Ivana 30% White Chocolate. Let it set overnight and close the next day with Ivana 30% White Chocolate.