"Simplicity is the ultimate sophistication" LdV

Friday, 2 December 2016

A KIND OF BOUNTY©... (WITHOUT CONDENSED MILK)

A KIND OF BOUNTY©...
(WITHOUT CONDENSED MILK)


Who does not know those yummy chocolate and coconut bars? In fact, it is quite easy to do and it could be a nice Christmas present made by your children (with just a little bit of help from you), for their teachers actually. I offered some when my children were little and it was always a hit! Mind you, you can make them, wrapped them (or not) and offered them to yourself, to end this strange year on a sweet note...;)



Wine pairing : Coteaux de l’Aubance  (White) from the Loire Valley.



A KIND OF BOUNTY©... 
A quick glance in your kitchen…

In your fridge
Egg whites

In your cupboard
Desiccated coconut
Caster sugar
Dark chocolate
Milk chocolate

A KIND OF BOUNTY©...
For 8-10 mini-bars

200g 7,05 oz of organic desiccated coconut 
3 egg whites 
150g 5,2 oz of caster sugar 
100g 3,5 oz of black chocolate (Valrhona Caraibe for me)
100g 3,5 oz of milk chocolate (Valrhona Jivara for me)

Pre-heat your oven to 180°.
Whisk the whites in a little bowl. Set aside.
In a bigger bowl, mix the coconut with the sugar. Add the whites. Combine well.
With your hands, form some “bars” with the coconut paste.
Line a large rectangular tin with baking paper.
Place the “bars” into the rectangular tin.
Cook for 5-7 minutes.
Set aside to cool.
Meanwhile, melt the 2 chocolates in a Bain Marie.
Dip the “bars” in the chocolate using a fork.
Leave them to set in the fridge. Enjoy!




Comme un Bounty...

Pour 8-10 mini-barres
200g de noix de coco râpée 
3 blancs d’œuf
100g de sucre en poudre 
100g de chocolat noir (Caraibe de Valrhona pour moi)
100g de chocolat au lait (Jivara de Valrhona pour moi)

Préchauffez le four à 180°C.
Battez les blancs d’œufs dans un bol puis ajoutez la noix de coco et le sucre.
Formez des « barres » avec la préparation et déposez-les sur une plaque recouverte de papier sulfurisé.
Cuire 5-7 minutes puis laissez refroidir.
Pendant ce temps, faites fondre les chocolats au BM.
Nappez-en les « barres ».
Réservez au réfrigérateur.
C’est prêt !

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