Easy recipe with only a few ingredients
Mix the sugar well with the mastiha
Put water in a saucepan and add the sugar with the mastiha, the juice of half a lemon and the lemon cup.
Once the boiling starts, boil for 5 minutes and turn off the heat.
Dissolve the corn flour in a little water.
Remove the lemon
Add a little of the hot syrup to the corn flour to raise its temperature and pour it all back into the pot and stir, turning on the stove. Once it thickens you remove from the fire.
Divide half the syrup in the coconut and the other half in the hazelnuts and stir.
Add the melted couverture to the hazelnuts and mix.
Let them come to room temperature. Put the hazelnuts in the fridge for an hour and a half.
Mold balls with the coconut and cover them with cling film. Place in the fridge for at least 3 hours and when you take them out, dip them in melted chocolate using a toothpick. Sprinkle with coconut.
Shape the hazelnuts into balls and sprinkle them with coconut.
500 ml water
350 g sugar
40 g corn flour
1/2 tsp mastiha powder
125 g grated coconut
200 g roasted hazelnuts
400 g chocolate coating 55% cocoa