White chocolate coating for cakes, tarts or biscuits consists of white chocolate with a cocoa content of about 28%. It contains a lot of sugar and cocoa butter as well as whole milk powder. White couverture tastes very mild and sweetish. It is best to store them in a cool and dry place. White couverture gets a nice shine if you melt only two thirds of the couverture and then stir in the last third and briefly heat it again.
 Ants Eggs Liqueur Cake For the ants eggs liqueur cake first preheat the oven to 180° C. Grease a box form and sprinkle with some flour thinly. ... |
 Apricot confectionery candy should be allowed to dry for 8 hours if possible before being coated with chocolate coating. Dice apricots very finely. ... |
 Coffee macaroon cookies For coffee macaroon cookies first beat egg whites until stiff. Stir in the sugar bit by bit. ... |
 Oranges Almond Crescent For Orange Almond Crescent, first mix flour, baking powder, sugar, a pinch of salt and almonds. Finely grate the orange peel and mix in. ... |