Cocomels

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Preparation info

  • Difficulty

    Medium

  • Yield:

    110

    Bars

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Soft Caramel

Sugar 480 g 17 oz 30%
Evaporated milk 480 g 17 oz 30%
Heavy cream 200 g 7 oz 12%
Vanilla bean, split and scraped 1 bean 1 bean
Glucose syrup 400 g 14 oz 26%
Butter 30 g 1 oz 2%
Salt 1 tsp 1 tsp <1%
Batch Size 1590 g 56 oz 100%

Coconut Filling

Water 50 g 2 oz 5%
Invert sugar 50 g 2 oz 5%
Salt 1 tsp 1 tsp <1%
Desiccated coconut 300 g 11 oz 31%
Glucose syrup 280 g 10 oz 28%
Sugar 160 g 6 oz 16%
Water 110 g 4 oz 11%
Frappe (page 389) 40 g 1.5 oz 4%
Batch Size 990 g 36.5 oz 100%
Dark chocolate, melted, tempered, for precoating and dipping as needed
Sweetened Shredded coconut, for finishing as needed

Method

To Make the Soft Caramel

  1. Combine the 480 g of sugar, evaporated milk, cream, and vanilla bean and its seeds in a saucepan. Bring to a boil, stirring constantly.
  2. Add the 400 g of glucose syrup and continue cooking over medium heat, while stirring, until the mixture reaches 110°C/230°F. Add the butter.
  3. Still stirring, cook until the mixture reaches 115°C/239°F (see Note). Add the salt. Remove from the heat and remove the vanilla bean. Pour the caramel into a frame 12 × 12 × ¼ in set on oiled parchment paper. Allow to cool to room temperature.

To Make the Coconut Filling

  1. Combine the 50 g of water, invert sugar, and salt. Bring to a boil. Pour the hot sugar water over the coconut and allow to hydrate for 30 minutes.
  2. Combine the 280 g of glucose syrup, 160 g of sugar, and 110 g of water in a saucepan and heat to 115°C/239°F.
  3. Mix half of the coconut mixture with the sugar mixture. Combine well.
  4. 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.)
  5. Add the remaining half of the coconut. Mix until homogeneous.
  6. Place a second frame 12 × 12 × ¼ in on top of the one containing the caramel. Spread the coconut mixture onto the caramel. Place a sheet of oiled parchment paper on top and flatten the mixture with a rolling pin. Allow to cool to room temperature.

To Make the Cocomels

  1. Precoat the caramel side of the slab with the tempered dark chocolate.
  2. Cut into rectangles 19 × 38 mm/¾ × 1½ in, using a chef’s knife.
  3. 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 few shreds of sweetened coconut.