It’s National Chocolates Day!
Throughout its three-thousand-year history, chocolate has deeply affected the soul, psyche, and international economics of mankind. Though no longer used as currency, bartering for part of a candy bar is still a common occurrence in school yards all over America.
So in honor of National Chocolates Day (November 29th), we offer a simple chocolate you can make to celebrate. Taken from Couture Chocolate: A Masterclass in Chocolate, William Curley has created chocolate-covered paradise.
Chocolate Coconut Bars
Ingredients
9½ ounces ready-made coconut purée or unsweetened coconut milk
2 ounces invert sugar
1 pound fine white chocolate, finely chopped
8 ounces desiccated (shredded, dried) coconut, lightly toasted
1 pound, 2 ounces tempered fine dark (bittersweet) chocolate, to coat
Directions
Put the coconut purée or coconut milk and invert sugar in a saucepan and bring to the boil.
Gradually pour this over the white chocolate in a mixing bowl, stirring continuously to form an emulsion. Mix in the toasted coconut.
Pour the coconut ganache into a 11 x 14 inch deep-sided baking tray (sheet) lined with silicone (baking) paper. Leave to set overnight in a cool, dry area.
To finish, turn the ganache out of the baking tray (sheet) and cut into 25 small rectangles (about 3 x 1 inch each), then use a dipping fork to coat in the tempered chocolate and decorate with the prongs of the fork. Leave to set fully in a cool, dry area.
Store in an airtight container and consume within 1 week. Makes about 25 small bars.
Photo Courtesy of Jose Lasheras & Jacqui Small
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