Chocolate coconut bars
- Difficulty: Easy
- Prep time: 60 min
- Makes: 12 pieces
- Cost: Average
- Note + cooling time
Coconut and chocolate (just like cocoa and coconut) are historically tried and tested pairings that never let us down! A match made in heaven that features in hot chocolate, a tender cake and our fragrant cookies too! Whatever the consistency, each of these sweets has always been a hit, but with today's recipe we're confident we'll win you over in a flash! Chocolate coconut bars take morishness to a whole new level! A crunchy milk chocolate shell envelops this soft and sweet filling that children and grown-ups will love! You too can prepare these coconut and chocolate bars: they are so simple to make, the perfect addition to any birthday buffet! If Valentines Day is coming up and you want to prepare some chocolates as a gift for your loved one, simply cut into smaller squares and place in a bag tied with a nice red bow!
- Ingredients for 12 pieces
- Shredded coconut 1 cup (200 g)
- Milk Chocolate 1 ½ cup (250 g)
- Condensed milk ½ cup (150 g)
- Fine salt 1 pinch
- For the decoration
- Shredded coconut to taste
How to prepare Chocolate coconut bars
To prepare chocolate coconut bars, place the shredded coconut in a bowl. Add the condensed milk 1 and stir with a spatula 2. Now add the salt 3 and stir some more.
Place the mixture on a sheet of parchment paper 4 and press it by hand 5 to form a 5.5 x 4 inch rectangle. It will need to be 0.8 inches thick 6. Leave to cool in the refrigerator for around 1 hour.
Remove the mixture from the refrigerator; use a long bladed knife to cut it in half lengthwise 7 and then into 6 pieces lengthwise, to make 12 bars 8. Delicately shape each one by hand to smooth the corners 9.
Place them on a tray as you shape them one by one 10, then leave them in the refrigerator. In the meantime, finely chop the chocolate 11 and place 7 oz in a bowl and 1.8 oz in another 12.
Melt the chocolate in a bain-marie or in the microwave. With the latter, heat in short bursts of a few seconds each so as not to burn the chocolate; stir every 30 seconds until fully melted 13. In the meantime, remove the bars from the refrigerator; they should not be too cold otherwise when coated the chocolate would crystallize immediately. As soon as the chocolate melts, add the part you left to one side 14 and stir with a spatula. Continue stirring until the chocolate reaches 86°F (30°C). This chocolate tempering technique is called seeding, and is the simplest method. In the meantime, line a grille with a sheet of parchment paper.
As soon as the chocolate reaches the right temperature, dip the bars in it, using a fork 16. Remove the bars from the chocolate and gently tap to remove any excess chocolate 17. Place them on the grille 18 and continue covering the rest of the bars in the chocolate.
Decorate with a little shredded coconut on the surface 19 and leave to crystallize at room temperature 20. If it's too hot, then place the bars in the refrigerator. You can serve the chocolate coconut bars as soon as the chocolate fully dries.
They can be stored for at least 5 days in the refrigerator, covered with plastic wrap. Any other kind of storage method is not recommended.
They also be coated in dark chocolate, for an enhanced contrast between the coating and the coconut and condensed milk filling.