Medium
Makes: 10 Yield
-
Good to go
-
Timeless Classics
The beloved combination of chocolate and coconut gets an update with an exciting crunchy texture. Customers will love this high-quality version of their favorite candy bar.The beloved combination of chocolate and coconut gets an update with an exciting crunchy texture. Customers will love this high-quality version of their favorite candy bar.The beloved combination of chocolate and coconut gets an update with an exciting crunchy texture. Customers will love th...
- Shelf life:
- 30 Days
- Conservation:
- Room temperature
Containing: 1 Component
Coconut
Ingredients: Coconut
-
427 gcoconut puree
-
33 gglucose
-
33 gtrimoline
-
150 gNAO-GR-A098201
-
910 gCHW-EZ-2040711
Preparation: Coconut
- Bring the coconut puree, the glucose, and the Trimoline to a simmer
- Cool to a temperature of 70°C (158°F) then pour over the couverture and cocoa butter
- Handblend to emulsify
- Fold in the American Almond Coconut Brittle Crunch
- Cast into a 17mm Frame and allow to crystalize
- Portion to the desired shape
- Enrobe with Kenosha 33% and sprinkle with Shredded Coconut
Tools
- Saucepan
- Knife
- Immersion blender
- Parchment paper
- Offset spatula
- Cutting board
- Guitar sheet
- Rubber Spatula
- Probe Thermometer
- Tall-Sided Container
- 17mm Confectionary Frame
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments