Piña Colada punch balls

In addition to the usual ingredients, desiccated coconut and pineapple pieces are used for the punch balls.

For optimal quality, the biscuit crumbs should not be dry but as fresh as possible. If there are not enough leftovers available at once, the biscuit scraps can be stored 3–4 days in the refrigerator or longer in the freezer.

Cream the butter until fluffy. Add apricot jam and rum and mix well. Fold in the almond biscuit crumbs, diced pineapple, melted couverture and desiccated coconut. Process the mixture into a homogeneous, moldable consistency.

Note: The moisture of the mass depends heavily on the biscuit crumbs. If necessary, adjust with a little extra rum or jam

Portion the mixture using a small ice cream scoop or by hand. Shape into uniform balls.

Pass the couverture drops through a rolling or grating machine. Gradually reduce the roller gap. Continue until a smooth mass forms and fine flakes are produced.

Temper the milk couverture. Coat the balls lightly (chemisage) and immediately roll them in the prepared chocolate flakes.