Ruby Coco's Bar

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Used Callebaut products

RUBY COCO'S BAR

IngredientsPreparation
  • 200g
    grated coconut
  • 200g
    sweet condensed milk

Mix well. Pour into silicone moulds.

Leave to rest in fridge overnight at 4°C.
Unmould. Keep at room temperature.
 

Crystallise. Dip the bars in chocolate.
Use the same chocolate to create decorations.
 

  • 25g
    grated coconut

Sprinkle on top.