Bimini Bars

banner

Preparation info

  • Difficulty

    Medium

  • Yield:

    36

    Bars

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Coconut Filling

Water 50 g 2 oz 5%
Invert sugar 50 g 2 oz 5%
Salt 1 tsp 1 tsp <1%
Glucose syrup 280 g 10 oz 28%
Sugar 160 g 6 oz 17%
Water 110 g 4 oz 11%
Desiccated coconut 300 g 11 oz 31%
Frappe 40 g 1 oz 3%
Batch Size 990 g 36 oz 100%

Rum Ganache

Heavy cream 140 g 5 oz 27%
Milk 40 g 1 oz 6%
Glucose syrup 50 g 2 oz 11%
Dark chocolate, unmelted, tempered, chopped 250 g 9 oz 50%
Dark rum 40 g 1 oz 6%
Batch Size 520 g 18 oz 100%
Dark chocolate, melted, tempered, for lining and sealing molds as needed

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, invert sugar, and salt in a saucepan. Bring to a boil.
  2. Combine the 280 g of glucose syrup, sugar, and 110 g of water in a saucepan and cook to 112°C/234°F.
  3. Mix half the coconut 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. Allow to cool to room temperature.
  6. Press 25 g/1 oz of the coconut mixture into the cavity of each mold, leaving room for the rum ganache layer as well as for sealing. Set aside.

To Make the Rum Ganache

  1. Combine the 140 g of cream, milk, and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped dark chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir in vigorous small circles outward to emulsify.
  4. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/93°F.
  5. Stream in the rum, stirring until the mixture is homogeneous.
  6. Pour the ganache into a hotel pan, covering the bottom of the pan with a thin layer. Place plastic wrap directly on the surface of the ganache. Allow to cool to 27°C/80°F.

To Complete the Bimini Bars

  1. Transfer the ganache to a pastry bag fitted with a no. 2 round tip, and pipe the ganache on top of the coconut, leaving 2mm/1/16 in at the top of the molds for sealing. Tap the molds on the table to level the contents.
  2. Allow the ganache to set completely, then seal the molds with the tempered dark chocolate. (See Shell-Molding Technique and Theory.) Allow the bars to crystallize at room temperature for 15 minutes.
  3. Refrigerate the sealed molds for about 20 minutes, until the chocolate pulls away from the inside of the molds.
  4. Place a piece of stiff cardboard over each mold and invert to release the finished bars.