Exotic Chocolate Coco Bar

Chocolate Coco Bar

Ok it looks like I use another name to talk about a Bounty. That’s right because I tried to reproduce it. A homemade version with no extra unnecessary ingredients and where the coco has a genuine natural taste, which is stronger than the sugar.

Weeks ago we bought a Coconut (a real one), just for the fun of it, and that’s where it all began.

How to open a coconut? We looked at different internet videos. Apparently, one good method is to use the opposite side of the blade of a large knife. Use it to repeatedly give some blows on one line around the coconut. You will create a crack in the coconut which will eventually break. Catch the water in a glass for yourself.  To be honest we did it the amateur way, with repeated blows with the blade. It worked but there were bits of wood in the coconut and we couldn’t really keep the juice.

We had a few bits. It’s much more acid than the coco taste we are used to so we left a lot of it in the fridge for a few days, wondering what to do with it. The coconut started to dry. And that’s when it’s ready for the Chocolate Coco Bar.

Ingredients for 7 (plump) bars:

-          200 g grated coconut

-          200 g sweetened  condensed milk

-          100 g black chocolate (you can have milk one but dark is much much better)

-          20 g butter

Mix the grated coconut with the sweetened condensed milk in a bowl.

Make some sausage-shaped rolls of about 7 cm / 3 cm. Place the preparation in a frozen plate. This is not easy because of the sugar in the milk. All your fingers will be sticky.

Place in the freezer for minimum 2 hours.

Put the chocolate and butter in a bowl and mix in a bain-marie to make it liquid (I cheated by using the microwave). I used two chopsticks to soak the coco bars into the chocolate. Then put the bars back to the frozen plate.

Just time to have diner and the bars where ready!

Delicious!

M.

Chocolate Coco Bar

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