Chocolate by Molly Bakes

Author:Molly Bakes
Language: eng
Format: mobi, epub
Publisher: Vintage Digital
Published: 2014-07-19T18:04:05+00:00

Coconut Bars

A delicious coconut ganache is the basis for this decadent take on the Bounty bar. You can use milk or dark chocolate.

COCONUT GANACHE

300g dessicated coconut

200ml double cream

100ml coconut milk

50ml honey

300g white chocolate

COATING

450g dark chocolate, chopped, or callets

22cm square cake or baking tin

3-prong dipping fork

Cling film

Baking paper

Makes approx. 12 bars

Preheat the oven to 150°C/130°C fan/gas 2. Line your cake tin with cling film, leaving a 5cm overhang.

FOR THE COCONUT GANACHE

Spread the dessicated coconut on a baking sheet and toast in the oven for 1 minute at a time, removing from the oven at 1-minute intervals and stirring with a wooden spoon to ensure all of the coconut gets evenly coated. It should take no more than 2–3 minutes to toast the coconut evenly.

In a saucepan, boil the cream, coconut milk and honey together.

Place the white chocolate in a heatproof bowl. Pour the cream mixture over the chocolate and stir until fully combined and the chocolate is melted. Mix in the toasted coconut. Leave to set for several hours or overnight.

Remove the coconut ganache from the tin, peel off the cling film and cut the ganache into 12 rectangles.

FOR THE COATING

Melt and temper the chocolate, using the method here.

Following the dipping instructions here, coat the bars, one at a time, in the tempered chocolate. Place on a sheet of baking paper and leave to set before serving.

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