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Timeless Classics

The beloved combination of chocolate and coconut gets an update with an exciting crunchy texture. Customers will love this high-quality version of their favorite candy bar.

Nivo:: Srednje tezine
Makes :: 10 Yield
rok trajanja:: 30 Days
Conservation:: Room temperature

427 g

coconut puree
33 g

glucose
33 g

trimoline
150 g

NAO-GR-A098201
910 g

CHW-EZ-2040711
170 g

Cacao Barry Cocoa butter - Deodorized Cocoa Butter - easymelt - 3kg bucket

Bring the coconut puree, the glucose, and the Trimoline to a simmer
Cool to a temperature of 70°C (158°F) then pour over the couverture and cocoa butter
Handblend to emulsify
Fold in the American Almond Coconut Brittle Crunch
Cast into a 17mm Frame and allow to crystalize
Portion to the desired shape
Enrobe with Kenosha 33% and sprinkle with Shredded Coconut