Preparation: about 30 min. – Refrigeration: at least 2 hours
Chop the chocolate and place in a saucepan with the powdered sugar, coconut fat and whipped cream. Allow the chocolate to melt over a low temperature, stirring frequently, and then gently bubble for 10 minutes. The amount can easily burn.
In the meantime, coarsely chop the walnuts. Stir into the chocolate with the candied lemon peel.
A about 15 x 25 cm large give extensively with oil. Pour in the chocolate mixture and set in the refrigerator.
Turn the mixture out of the mold, turn it once more on the other side and cut the surface of the chocolate mixture with a fork in the shape of waves. Cut into small cubes, dust with cocoa and garnish with walnuts.
Tip: Do you prefer milk chocolate or dark chocolate? Depending on the case, use whichever tastes better to you.
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