Making beautiful chocolates is both an art and a skill and British chocolate and pastry whiz William Curley demonstrates his mastery on all counts in his new book, Couture Chocolate, covering both bonbons and pastries. Here's a coconut chocolate bar that's easy to make and irresistibly delicious.
William Curley | Couture Chocolate | Aurum Press Ltd., 2011
"After I enrolled at Glenrothes Technical College, this was one of the very first things I was taught by Dave Bryson. He was the head baker and confectioner at a famous bakery in Fife, and a great inspiration to me in my younger days."
- William Curley
Yield: about 25 small bars
9 1/2 oz. (generous cup) ready-made coconut purée or unsweetened coconut milk
2 oz. invert sugar*
1 lb. fine white chocolate, finely chopped
8 oz. dessicated (shredded, dried) coconut, lightly toasted
1 lb. 2 oz. tempered fine dark (bittersweet) chocolate (see instructions)
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 28x35 cm (11x14 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 7.5x2.5 cm/3x1 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 (or sooner if not using invert sugar).
*Note: If you cannot get invert sugar, you can substitute the same amount of soft brown sugar, says Curley, who adds that the bars will have a shorter shelf life as a result.
Couture Chocolate © 2011 William Curley. Photo © Aurum Press Ltd.. All rights reserved.
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