Chocolate disc for the Choco Curler

Chocolate disc for the Choco Curler

Ingredients for milk chocolate disc

  • 200 grams of milk chocolate or milk chocolate chips
  • 10 grams (2 teaspoons) of coconut oil

Ingredients for dark chocolate disc

  • 200 grams of dark chocolate or dark chocolate chips
  • 10 grams (2 teaspoons) of coconut oil

Preparation

  1. Put the chocolate (chips) in a pan and hang it in a larger pan (a double boiler) with simmering water. Make sure that no water or steam get into the pan.
  2. Let the chocolate melt over medium heat and stir regularly.
  3. Remove the pan from the stove. Add the coconut oil and stir well.
  4. Pour the chocolate mixture into the silicone mold and let it cool in the fridge for 2 hours.
  5. Check whether the chocolate disk has cooled completely. Is the disk still runny? Let it cool for an additional 30 minutes in the refrigerator.
  6. Assemble the Boska (Choco) curler. Hold the silicone mold - containing the chocolate disc - upside down above the pin of the curler. It fits nicely around the pin through the hole in the chocolate disk.
  7. Carefully press the chocolate disc out of the silicone mold. Press the disk firmly onto the small pins on the tray to prevent the disk from turning while curling.

A world of variations!
Are you wondering what different chocolate flavors you can use to make chocolate disks? Don't be afraid to experiment! Will it be a disk of white chocolate or a combination of white and dark? Experiment with different types and amounts of coconut oil and, before you know it, you have found your ultimate chocolate disk!

Please note!
• Do not leave the chocolate disk in the refrigerator for longer than 3 hours; there is a risk that the disk will turn white.
• Eat the chocolate disk the same day you make it. The quality of the chocolate disk will deteriorate if you keep it longer.
• When making the chocolate disks, do not use any chocolate with hard pieces, such as nuts; this makes the disk unusable for a Boska curler.