Name: Coconut Squares
Ingredients: water; frappe; sugar; salt; desiccated coconut; glucose syrup; desiccated coconut; dark chocolate; sugar

Coconut Squares

Preparation info

Published 2007

Water	75 g	3 oz	5%
Invert sugar	75 g	3 oz	5%
Salt	1½ tsp	1½ tsp	< 1%
Desiccated coconut	450 g	16 oz	30%
Glucose syrup	420 g	15 oz	28%
Sugar	240 g	9 oz	17%
Water	165 g	6 oz	11%
Frappe (page 389)	60 g	2 oz	4%
Batch Size	1485 g	54 oz	100%
Dark chocolate, melted, tempered, for dipping	as needed
Desiccated coconut, for finishing	as needed

Combine the 75 g of water, invert sugar, and salt in a saucepan. Bring to a boil. Pour the hot sugar water over the coconut and allow to hydrate for 30 minutes.
Combine the glucose syrup, sugar, and 165 g of water in a saucepan. Heat to 115°C/239°F.
Mix half of the coconut with the sugar mixture. Combine well.
Add the frappe to the coconut-sugar mixture and mix well. (If the frappe has been in storage, warming it slightly makes this step easier.)
Add the remaining half of the coconut. Mix until homogeneous.
Spread into a frame 12 × 12 × ⅜ in set on oiled parchment paper. Put another piece of oiled parchment paper on the top, and flatten the mixture with a rolling pin. Allow to cool to room temperature.
Precoat one side of the slab with the tempered dark chocolate. Using a 20-mm/¾-in caramel cutter, mark the slab into 20-mm/¾-in squares. Cut using a sharp, oiled chef’s knife.
Dip each piece in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to mark each piece with a wave pattern. Garnish with a pinch of desiccated coconut.