Maybe your new favorite bean dish:
Cut the cooking chocolate into pieces. Melt together with the coconut fat in – a water bath. Next, repeatedly cool the liquid cooking chocolate while stirring. Then heat up repeatedly in a water bath to 32 °C. Place two praline molds together and fill one third with cooking chocolate. Knead marzipan mass with orange liqueur and powdered sugar. Form 35 balls from the mixture and place them in the molds. Next, pour in the remaining cooking chocolate. Place a coffee bean on each one, cover and refrigerate.
The chocolates will keep refrigerated for about 3 weeks.
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