Coconut and lime chocolate bars

Coconut and lime chocolate bars

By
From
Atelier Confectionery
Makes
8
Prep
20 mins
Cooking time
10 mins
Photographer
Lisa Linder

Ingredients

Quantity Ingredient
150ml condensed milk
75ml liquid glucose
100g desiccated coconut
1 lime, juiced and finely zested
500g dark chocolate, tempered

For tempering technique

Quantity Ingredient
How to temper chocolate : Marbling
How to temper chocolate: Seeding

Method

  1. Place the condensed milk and liquid glucose in a saucepan. Place over a low heat and gently cook for 5 minutes until well combined. Stir in the desiccated coconut and lime juice and zest. Mix well and cook for a further 2 minutes. Remove from the heat, place in a bowl and leave to cool at room temperature.
  2. Cover a chocolate bar mould with the tempered chocolate and leave to set for 15–20 minutes.
  3. Once the chocolate has set, using a teaspoon, fill the cavity with the cooled coconut mixture until almost full, then pour more chocolate over to cover then leave to set for 3–4 hours before removing from the mould. Store in an airtight container in a cool dry place for up to a week.
Tags:
sweet
confectionery
lollies
candy
lolly
sweets
sugar
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