Chocolate and Coconut Candy
Recipe courtesy of : Léonce Blanc
An indulgent treat! Dark chocolate bonbons are filled with a coconut crumble base and decadent coconut white chocolate ganache.
100g Brown Sugar
100g Grated coconut
250g Frozen Coconut Purée
40g Coconut Malibu Rum
480g White chocolate
50g Cocoa butter
2g White chocolate
2000g Dark couverture chocolate 65%
1.) Mix the chilled ingredients until it forms a homogenous paste.
2.) Grate and bake at 320°F (160°C) until obtaining a homogenous color.
3.) Cool and incorporate 45g of melted butter.
1.) In a pan, boil the coconut purée, glucose and the Coconut Malibu Rum.
2.) Pour on the white chocolate, previously melted.
3.) Emulsify with the beater and set aside.
1.) Heat the cocoa butter at 104°F (40°C).
2.) Add the white liposoluble coloring. Mix.
3.) At 86°F (30°C), make drops in the chocolate molds with the cocoa butter and coloring mixture.
4.) Temper dark chocolate and line the cabosse molds. Let crystallize.
Special Equipment Requirements: 4 Cabosse baking pan.
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