White chocolate bounty & cherry ripe bites.
Ingredients
- 1/2 cup condensed milk
- 1/3 cup liquid glucose
- 1 1/2 cup desiccated coconut
- 1 tsp vanilla extract
- 500 grams white chocolate
White chocolate cherry ripe bites
- 1/2 cup condensed milk
- 1/3 cup liquid glucose
- 100 grams red glace cherries chopped small
- 1/2 tsp cherry flavouring
- 1/4 tsp red food colouring
- 1 1/2 cups shredded coconut
Instructions
- Put into a bowl condensed milk and liquid glucose mix together then add coconut 1/2 cup at a time and mix to combine set aside.
- Tempering chocolate. Using a bain-marie, melt chocolate in a glass or stainless bowl. Chocolate needs to be heated to 42 degrees and then cooled to 27 degrees and then bring back to 32 degrees.
- Using chocolate moulds pour chocolate into moulds, tap gently to get out air bubbles. Pour our excess chocolate and smooth top with a pallet knife. Put into the freezer to set for 5-10 minutes. Once chocolate is set fill with filling but make sure not to over fill allowing enough room for the chocolate to adhere to the bottom. Pour chocolate onto filling , smooth off with pallet knife and return to freezer for 5-10 minutes or till chocolate set. Once set take chocolate out of moulds and tidy edges. Store in air tight container in the fridge. Mix the cherry ripe bites mix same as the bounty mix and do the same for the chocolate and moulds.
Notes
To make into bars you need to add more coconut to make stiffer. To make sweeter add icing sugar to taste.
If not using moulds, then the amount of chocolate can very.
If not using moulds, then the amount of chocolate can very.
