Discover the perfect balance of flavors with this Chocolate Coconut Kumquat recipe. A gluten-free snack, and a "Smart Sweet" for Diabetes and Low-Carb Lifestyles.
Ingredients
- 12 Kumquats also known as Calamondins or Chinese oranges.
- 5 oz Dark chocolate 85% cocoa or higher.
- 2 tbsp Light cream approx. 18% fat content, often labeled as "Table cream" or "Light cream"
- 1 tbsp Butter
- 1 tbsp Shredded coconut unsweetened, for garnish.
Instructions
Break the dark chocolate bar into pieces and place them in a microwave-safe bowl. Add the light cream and heat in the microwave for 30 seconds at 600W.
Stir the chocolate and cream together. If it is too thick, add a bit more cream. You are looking for a consistency that is thick but pourable. Heat for another 30 seconds if necessary.
Once the chocolate has reached the desired texture, add a knob of butter and stir until fully incorporated. This will give the coating a beautiful glossy finish.
Once the chocolate has cooled to room temperature, dip the kumquats until fully coated and place them in the refrigerator to chill.
When the chocolate coating is firm and solid, cut the kumquats in half. Sprinkle with shredded coconut and serve as a delicious, healthy dessert.
