Coconut Truffle

 My neighbor is a very big fan of Bounty. She always picks bounty bars, whenever she go for shopping.  Just to surprise her, I want to do something pretty close to her favorite Bounty.

Bounty has desiccated coconut enrobed with milk or dark chocolate options. It’s not a big deal to reproduce the same at home. but, wanted to do better than Bounty. There is no much option at the coating (chocolate) part. But, there are options in Coconut filling. Instead of a simple desiccated coconut filling, I go with caramelized coconut filling.

This has given a different dimension to the Truffle.  We both were pleased with the final product and happy to share here.

Ingredients :  1 tablespoons corn syrup       ;        1/2 cups sugar        ;        2 tbsp of water            ;             1/4 cup of cream              ;               10 gms of butter  (melted)          ;        1 ½ cup of desiccated coconut             ;        Tempered chocolate 150 gms (60 % coco)         ;         melted white chocolate (optional)

Add sugar, corn syrup and water into a saucepan and heat the pan on high flame. Stir until the sugar is dissolved.

Once the sugar is dissolved, stop stirring and wait until the syrup starts to turn light golden colour. Meanwhile, mix the cream and butter together and keep it ready.

Now, add the butter cream mixture into a hot sugar mixture. While doing this, please take care of yourself by standing back from the flame. (hot steam may rise suddenly)

Do not stir. With the help of candy thermometer, measure the mixture temperature. Wait until it reaches 110°Celsius.

Remove the pan from heat and add the desiccated coconut and stir well. Pour the mixture into a lined baking tray and allow it to cool at room temperature.

Once cooled remove from the tray and cut into heart shape small cookie cutter. (Like coconut burffi) Refrigerate the heart shaped caramelized coconut for at least an hour. 

Meanwhile, you can prepare the tampered chocolate using the double boiler. (if you don’t like dark  chocolate’s mild bitterness, you can go with semi-sweet chocolate)

Drop the chilled coconut bars into a tempered chocolate and allow it to coat all over. Then scoop out with the fork and tap on the side of the bowl so that the remaining /extra chocolate drops from the bar.

Place the chocolate coated coconut bars onto baking paper and transfer into the fridge for about 20 - 30 min.

As a final touch, just two lines on it with (melted) white chocolate with piping bag.  Once again, keep it in the fridge for about 30 min.

Chocolate with Caramelized Coconut, gives a chewy chocolate experience…. She Delighted.