Coconut Snacking Bar
Medium
Makes: 10 Yield
Shelf life:
30 Days
Conservation:
Room temperature
Containing: 1 Component

Coconut

Ingredients: Coconut

  • 0.9 lb
    coconut puree
  • 1.2 oz
    glucose
  • 1.2 oz
    trimoline
  • 5.3 oz
    American Almond Coconut Crunch - 30# carton
  • 2.0 lb
    Van Leer Ivory 29% White Chocolate
  • 6.0 oz
    Callebaut Deodorized Cocoa Butter

Preparation: Coconut

  1. Bring the coconut puree, the glucose, and the Trimoline to a simmer
  2. Cool to a temperature of 70°C (158°F) then pour over the couverture and cocoa butter
  3. Handblend to emulsify
  4. Fold in the American Almond Coconut Brittle Crunch
  5. Cast into a 17mm Frame and allow to crystalize
  6. Portion to the desired shape
  7. Enrobe with Kenosha 33% and sprinkle with Shredded Coconut

View tools

  • Saucepan
  • Knife
  • Immersion blender
  • Parchment paper
  • Offset spatula
  • Cutting board
  • Guitar sheet
  • Rubber Spatula
  • Probe Thermometer
  • Tall-Sided Container
  • 17mm Confectionary Frame

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