Ingredients
Coco paste
Sweetened condensed milk: 250 g
Milk powder: 100 g
Coconut butter: 40 g
Cocoa butter: 40 g
Grapeseed oil: 25 g
Malibu: 15 g
Desiccated coconut: 350 g
Passion fruit paste
Pear purée: 250 g
Passion fruit juice: 150 g
Toofruit® Passion Fruit: 25 g
Sugar (A): 50 g
Yellow pectin: 10 g
Sugar (B): 200 g
Atomised glucose: 100 g
Citric acid: 6 g
Dark chocolat: 1000 g
Desiccated coconut: QS
Preparation
Coco paste
Mix the condensed milk and powdered milk.
Add the oil, Malibu, and melted coconut and cocoa butters, then mix.
Next, add the desiccated coconut and mix again.
Spread between two sheets with 1.5 cm height spacers.
Refrigerate for 30 minutes to set.
Cut into bars 5 cm long by 2.5 cm wide.
Passion fruit paste
Heat the pear purée and passion fruit juice until boiling. Add the sugar mixture (A), the Toofruit® Passion, and the yellow pectin.
Once it returns to a boil, gradually add the sugar mixture (B), atomized glucose, and citric acid
Cook everything to 106°C. Pour into a tray and allow to cool.
Assembly
Blend, transfer into a piping bag, and pipe onto the coconut bars.
Then coat the bars with tempered dark chocolate and decorate by sprinkling with desiccated coconut.
