Chocolate and coconut bars
- Put the room-temperature coconut milk, sugar and the coconut oil into the blender jug and, with the measuring beaker in place, heat for 5 minutes/speed setting 1/90 °C. Add the coconut flakes and the rum flavouring and, with the measuring beaker in place, mix for 45 seconds/speed setting 3.
- Place the coconut mixture on a baking sheet (15 x 20 cm) lined with greaseproof paper and press down well. Refrigerate for 8 hours overnight.
- Place the chocolate in pieces in the blender jug and, with the measuring beaker in place, chop for 15 seconds/speed setting 8. Use the spatula to scrape down the inside of the blender jug. Then, with the measuring beaker in place, melt for 2 minutes 30 seconds/speed setting 1/50°C.
- If the couverture is not fully melted, scrape the mixture down the inside of the blender jug and, with the measuring beaker in place, melt for a further 2 minutes 30 seconds/speed setting 1/50°C.
- Using a sharp knife, carefully cut the coconut mixture into 16 bars.
- Decant the couverture into a small bowl or deep plate. Using 2 forks, coat the bars in the chocolate mixture so that they are completely covered, allow to drip briefly and leave to harden on greaseproof paper. Store the bars in a closed container in the refrigerator.
If you don’t have a small baking sheet, you could use a small baking tin instead, lined with greaseproof paper or cling film. Once the mixture has cooled, turn it out and cut into pieces.
Bon appétit with Monsieur Cuisine