mini tapioca cake

tapioca dough

Mix the tapioca and sugar, gradually adding the hot milk. When it starts to get creamy, let it rest for 10 minutes, as the tapioca will grow and become a little firm. Then mix the grated coconut, coconut milk and condensed milk, always stirring. Place in the refrigerator to cool quickly. Finally, mix the Melken White Chocolate (grated and chilled). Grease mini muffin tins or mini cakes with a little olive oil or a mold release agent. Put the dough in the molds, cover with PVC film and take to the fridge for 3 to 4 hours. Remove from the fridge, unmold and serve with the white ganache.

Chocolate Mini Plate

Melt the TOP Intense or Half Bitter flavor coverage, according to the package instructions. Let it cool down to around 30 to 33 °C. Place in a wide-mouthed glass cup on a dessert plate and cover with PVC plastic wrap. With the aid of a butter paper cartridge, place the cover and apply it over each glass with PVC film, forming a slight chocolate trim. Wait for the coverage to start in the room, take it to the fridge to finish crystallization. Remove the mini plate from each cup. Place each mini cake on each plate of chocolate.

ganache

Melt the White Melken Chocolate according to package directions. Let it cool down to around 30°C, if you prefer, temper the chocolate. Mix the cream until it forms a ganache, pass through a mixer or beat a lot with a spatula, leaving the creamy ganache. Apply the ganache with the help of a butter paper cartridge on each mini tapioca cake.