Peter Greweling

Bimini Bars

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Preparation info
  • Yield:

    36

    Bars
    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Coconut Filling

Water

Method

To Prepare the Molds

Line 6 candy bar molds with tempered dark chocolate. (See Shell-Molding Technique and Theory.)

To Make the Coconut Filling

  1. Combine the 50 g of water, in