Chewy, chocolatey, coconutty goodness! (This treat can even get away with being called healthy.) Bounty bars are one of my favourites. And I literally don't purchase candy bars anymore. So creating these was going to happen sooner or later. I first got this recipe when I attended a fantastic course in Sydney at the Australian Patisserie Academy. It has been adapted to the Thermomix (which by the way is SO much easier) and of course I am using my fave chocolate of choice, the amazing 54% dark milk Callebaut. These will make a lovely gift, as the mixture does make A LOT. Be warned. You seriously don't want to eat them all. No, I really mean that. Make sure you have a plan to give some away! (I live in Perth, if that helps!)
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Need
- 230 + 140 Grams Shredded Coconut BUY
- 200 Grams Coconut Cream Recipe
- 450 Grams Chocolate white couverture, in small pieces BUY
- 400 Grams Chocolate 54% to dip BUY
- Garnishes of choice (We used cacao nibs, coconut, melted white chocolate
Do
- 1
Line a 20 x 30cm rectangular tin with baking paper that comes up the sides for easy removal.
- 2
Place the 230g shredded coconut onto a lined baking tray and into a cold oven set to 145°C for 15 minutes exactly. Cool slightly.
- 3
Meanwhile place the remaining 140g coconut, and coconut cream into Thermomix bowl and blend 10 sec/speed 8, stopping to scrape down sides of bowl as needed.
- 4
Cook 5 min/100°C/speed 1.
- 5
Add white chocolate and melt 5 min/50°C/speed 1.
- 6
Add toasted coconut and blend 10 sec/speed 8.
- 7
Pour into the prepared tin and allow to crystallize for several hours in a cool but not cold place.
- 8
Refrigerate.
- 9
To coat in chocolate, remove from the tin, and spread the base with melted chocolate using a palate knife. Allow to set.
- 10
Slice into the bar shapes that work best for you. (Think Bounty bar)
- 11
Melt your chocolate of choice until very liquid. I find it hard to melt such a small amount in the Thermomix, so I recommend a microwave.
- 12
Dip each bar into melted chocolate and garnish either with additional shredded coconut, cacao nibs or drizzle with melted white chocolate.
