Wreaths with cocoa

Ingredients for Wreaths with cocoa

Instructions for Wreaths with cocoa

To prepare the Wreaths with cocoa recipe, please follow these instructions:

The marzipan, sugar, egg whites and honey are mixed together and left for a minimum of 1 hour in a plastic bag.
After one hour, roll about 1 handful of garlic cakes a lot at a time, until a sausage of thickness with a lady's finger ring. The sausage is pushed obliquely on the table, cut into length with a little finger, and raised so that it is elongated triangles.
The pieces are turned into the cocoa powder and placed on a baking sheet with paper. If possible, there should be 2 plates that are double.
The garlic pieces are baked in a preheated 220 ° C for about 10 minutes.
The garlic pieces are cooled, chopped separately and shaken so that the excess cocoa powder drops. Then dip the ends of the white chocolate melted over the water bath.
Once the chocolate is solidified, the pieces are ready for serving.
The pieces can also be frozen and stored for up to 6 months.

tips:
Wreath XX can be purchased from your local baker. To use its marcipan for baking (such as crown cake), it must contain apricot kernels that make it baking! Man adds honey and leaves his garlic pulp to rest, so that the sugar can be dissolved, and the garlic cake becomes more smooth and less dry. The chocolate should be melted over a water bath so it does not burn. When the pieces are dipped in chocolate, it should be wiped on plastic so that the base becomes smooth and smooth. For crown cakes, approx. 50 g per person.