Home made Bounty Bar Thermomix

Ingredients:

• 200 g sweetened condensed milk (be sure to use sweetened, not unsweetened)
• 125 g dehydrated grated coconut (not fresh)
• 200 g dark chocolate (preferably couverture chocolate like Valrhona)

Instructions:

1. Mix the Base:
   • Place the sweetened condensed milk and grated coconut into the mixing bowl.
   • Mix for 20 seconds / speed 3.
2. Heat the Mixture:
   • Scrape down the sides of the bowl, then heat the mixture for 5 minutes / 70°C / speed 3.
3. Prepare the Mold:
   • Line a rectangular mold or tray with baking paper.
   • Spread the coconut mixture evenly to a thickness of 2 cm. Place it in the refrigerator to set for a few hours.
4. Shape the Bars:
   • Once the mixture has stiffened, remove it from the mold and cut it into rectangles (Bounty bar size).
   • Round the corners of each rectangle to shape them like Bounty bars.
5. Freeze the Bars:
   • Place the bars in the freezer for 30 minutes to firm up.
6. Chop the Chocolate:
   • Place the dark chocolate in the mixing bowl and chop it finely for 5 seconds / speed 10.
7. Melt the Chocolate:
   • Melt the chocolate by heating it for 5 minutes / 50°C / speed 1.
8. Dip the Bars:
   • Transfer the melted chocolate into a small bowl.
   • Using a fork, dip each coconut bar into the chocolate. Carefully remove it, allowing any excess chocolate to drip off.
   • Place the dipped bars on a rack or tray and allow them to harden. If necessary, place them in the refrigerator to set faster.

Trick:

• The chocolate hardens quickly, so adding a little butter when melting the chocolate can help it set slower and coat the bars more smoothly.
• Using couverture chocolate like Valrhona gives a richer, smoother finish.

• FAQs:

1. Can I use unsweetened condensed milk?

• No, you should use sweetened condensed milk for the right level of sweetness. Unsweetened will not work in this recipe.

2. Can I use fresh coconut instead of dehydrated coconut?

• No, you should use dehydrated grated coconut (desiccated coconut) for the right texture. Fresh coconut will not bind the mixture properly.

3. Can I use milk chocolate instead of dark chocolate?

• Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter taste. However, dark chocolate provides a richer flavor that pairs better with the coconut.

4. How long should I refrigerate the bars before dipping them in chocolate?

• You should refrigerate the coconut mixture for at least a few hours until it is firm enough to be cut into bars. Then, freeze the bars for 30 minutes before dipping them in chocolate.

5. Can I freeze these coconut chocolate bars?

• Yes, these bars can be frozen. Store them in an airtight container in the freezer for up to a month. Let them thaw for a few minutes before serving.

6. Can I add any other ingredients to the coconut filling?

• You can experiment by adding a small amount of vanilla extract or chopped nuts like almonds or hazelnuts to the filling for extra flavor and texture.

Notes:

• Chocolate Coating Tip: If you want a smoother chocolate coating, you can add a small amount of butter to the chocolate when melting. This will help slow down the setting process and make the chocolate easier to work with.
• Texture of the Coconut Filling: The texture of the coconut filling should be firm but not dry. If it feels too crumbly, you can add a tiny bit more condensed milk to bind it together.
• Serving Suggestion: These coconut chocolate bars make for a great treat at parties or as a homemade gift. Store them in an airtight container to keep them fresh for up to a week in the fridge.