Cost Breakdown

Critical Success Points

• • Achieve the correct syrup consistency (neither too liquid nor too thick).
• • Reach the ideal texture of the coconut‑almond mixture by adding the syrup gradually.
• • Melt the white chocolate at a controlled temperature to prevent separation.

Safety Warnings

• • The boiling syrup reaches 100 °C: handle with care to avoid burns.
• • Melted chocolate is very hot; use a bain‑marie or microwave in short intervals.