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150 g good quality milk couverture chocolate 33%
20 g toasted desiccated coconut
20 g chopped glace cherries
20 g toasted pistachios, finely chopped

  1. Cut 15 individual snowflake templates out of baking paper, approximately 90mm in diameter.
  2. Place the milk chocolate into a saucepan on an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
  3. Spread the tempered chocolate over the snowflake templates.
  4. Sprinkle the coconut, cherries and pistachios over the liquid chocolate.
  5. Before the chocolate sets, lift each snowflake and place onto a sheet of baking paper and allow to set at room temperature.
  6. Once set, carefully remove the baking paper from each snowflake.

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