Tempering chocolategives a candy bar shine and a snapwhen you bite into it.
Makes: 15 servings
Prep: 30 mins
Cook: 3 mins
- 2 1/2 cups shredded sweetened coconut
- 1/4 cup confectioners sugar
- 2 1/2 tablespoons unsalted butter, chilled and thinly sliced
- 1 tablespoon corn syrup
- 12 ounces bittersweet chocolate, coarsely chopped
- Line a baking sheet with wax paper. Using an electric mixer, combine the coconut, confectioners sugar, butter and corn syrup. On one of the prepared pans, divide the coconut mixture into 15 mounds and shape each into compact, 2-inch-long bars. Refrigerate until slightly firm, about 10 minutes.
- Meanwhile, in a double boiler, melt three-quarters of the chocolate, stirring occasionally, until it reaches 110 degrees on a candy thermometer, about 3 minutes. Remove the insert and stir the remaining chopped chocolate into the melted chocolate until smooth and cooled to 90 degrees .
- Working with 1 at a time, place the coconut bars on a fork, dip into the chocolate and dunk to coat. Transfer to a rack set over wax paper. Let sit until the chocolate is firm, about 30 minutes. chocolate gives a candy bar shine and a snap when you bite into it.
- Melt about three-quarters of your dark chocolate to 110 degrees , remove from the heat, then briskly stir in the remaining solid chocolate until the mixture cools to 90 degrees . (Its easier to temper chocolate when your kitchen is cool and not humid.)