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4 Serves
80 Mins
Prepare the biscuit sticks by arranging them on a tray lined with parchment paper.
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CubanVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
38 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
184 mg / 1,250 mgPotassium
236 mg / 4,700 mgSodium
169 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
4 g / 28 gSugar
43 g / 50 gSaturated Fat
8 g / 20 gCholesterol
0 mg / 300 mgCaffeine
5 mgNet Carbs
63 gAlcohol
0 g
Melt the chocolate in a heat-proof bowl over a pot of simmering water until smooth.
Dip each biscuit stick into the melted chocolate, coating about two-thirds of the length.
Place the coated sticks back onto the parchment paper and allow them to set in a cool place or refrigerator until the chocolate is firm.
65
g13
g13
g
American
Ethiopian