3 tablespoons ground nutmeg
3 tablespoons ground cinnamon
1 cup white bread cubes
3 quarts water
2 tablespoons cornstarch
Pour nutmeg, cinnamon and bread cubes into a blender and process on medium speed until smooth. Here are the English versions:
To use these meaty spices combine 1 cup of water and salt in a medium saucepan. Heat to simmer and then let mixture simmer for about twenty minutes.
Add water slowly while heating liquid and gradually stir in food and coconut. Remove from heat after adding some of the parchment cubes toasted coconut. Stir in crust pastry, keeping warm and crisp. Flip and cut into 12 wedges. Enjoy these delicately roasted and sweetened chocolates.