Name: Chocolate Coconut Bar
Yield: Makes about 25 small bars
Ingredients: 500 g (1 lb 2 oz) tempered fine dark (bittersweet) chocolate, to coat; 450 g (1 lb) Fine white chocolate, finely chopped; 60 g (2 oz) invert sugar; 265 ml (9½ fl oz/generous 1 cup) ready-made coconut purée or unsweetened coconut milk; 225 g (8 oz) desiccated (shredded, dried) coconut, lightly toasted

Preparation info

Makes about
25
small bars

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

After I enrolled at Glenrothes Technical College this was one of the very first things I was taught by Dave Bryson. He was the head baker and confectioner at a famous bakery in Fife, and a great inspiration to me in my younger days.

Ingredients

265 ml (9½ fl oz/generous 1 cup) ready-made coconut purée or unsweetened coconut milk
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Method

1 Put the coconut purée or coconut milk and invert sugar in a saucepan and bring to the boil. Gradually pour this over the white chocolate in a mixing bowl, stirring continuously to form an emulsion. Mix in the toasted coconut. Pour the coconut ganache into a 28 × 35cm (11 × 14 inch) deep-sided baking tray (sheet) lined with silicone (baking) paper. Leave to set overnight in a cool, dry area.</

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