One teaspoon of vanilla essence
Two cups either melted chocolate or semi-sweet chocolate chips
Two teaspoons coconut oil, optional to create a more smooth chocolate covering.
Methodically follow a recipe.
One should get ready the coconut filling.
Combine the shredded coconut, sweetened condensed milk and vanilla essence in a large mixing basin. Stir well until the condensed milk coats the coconut completely.
Form the coconut mixture tiny rectangular bars with your hands. Arange them on a parchment paper-covered baking sheet. Depending on your tastes, you may create them whatever size you choose.
Chill the coconut bars for at least thirty minutes by refrigeration of the baking sheet. This allows them to stiffen up and facilitates chocolate coating.
2. melt the chocolate.
Using a heatproof bowl, arrange the chocolate chips or fondent in a water bath manner. Make sure the bottom of the bowl does not come into contact with the boiling water pan. Till absolutely melted and smooth, stir the chocolate.
Another way to melt the chocolate is in a microwave. Set the chocolate in a microwave-safe basin and heat every 30 seconds, stirring at each interval until melted completely.
Including 2 tablespoons of coconut oil to the melted chocolate can help you to get a smoother, shinier chocolate coating.
Using a fork, dip each cold coconut bar into the melted chocolate so that it is all covered. Before layering the covered bar back on the parchment-lined baking sheet, let extra chocolate trickle off.
For every coconut bar, repeat the procedure. Reheat the chocolate gradually in a bain-marie or the microwave should it start to harden.
Once all the bars are covered, put the baking sheet back in the refrigerator to let the chocolate completely set. Usually, this runs fifteen to twenty minutes.
4. Present and handle; store
Serving: For a chilly and reviving treat, enjoy the coconut chocolate bars directly from the refrigerator; alternatively, at room temperature will provide a softer texture.
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