When commercially produced chocolate bars were introduced around the turn of the twentieth century, this team quickly rose to fame.
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Brands like Mounds and Bounty have solidified their position in the candy world by introducing chocolate bars with nuts to the general audience.
Explain to me why we love them.
A harmonious combination of flavors is achieved by the contrast between the creamy and sugary garnish with the cocoa nibs and the rich and velvety enrobage of chocolate.
A delicious textural contrast is offered by the chocolate crumb coating and the smooth chocolate center of the noix de coco.
The polyvalence of these bars lies in the fact that they may be customized to suit a wide range of tastes by adding various kinds of chocolate and other ingredients.
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Chocolat bar ingredients made with noix de coco
You will need the following ingredients to make chocolate bars and homemade coco:
Two teaspoons of sugar-crusted roasted almonds
1/2 cup of sweetened condensed milk
1 teaspoon of vanilla extract for coffee
Two tablespoons of either mi-sucré or fondant chocolate sprinkles
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For a more decadent chocolate coating, add 2 tablespoons of cocoa powder (facultatif).
This methodically
1. Get the nuts for the garnish ready.
Combine the ingredients: In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract. Mix until the cocoa powder is well coated with concentrated milk.
Form the bars: With your hands, shape the mixture of cocoix into little rectangular bars. Place them on a baking sheet lined with sulphur-coated paper. Based on your preferences, you may make them as big or little as you want.
Put the baking sheet in the refrigerator and chill the chocolate bars for at least 30 minutes to chill. Cela les rend plus faciles à enrober de chocolat et les assist à se raffermir.
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2. Assemble the chocolate.
Method in a saucepan: In a heatproof bowl, place the chocolate chips or fondant. Put the bread over a boiling water casserole, making sure the bottom of the bread does not contact the water. Once the chocolate is completely melted and smooth, crumble it.
A second option is to melt the chocolate in a microwave-safe bowl. Put the chocolate in a microwave-safe bowl and heat for 30 seconds at a time, stirring after each interval, until melted.
Chocolat à soupe de deux cuillères d’huile de coco au chocolat fondu if vous préférez un enrobage de chocolat plus lisse et brillant.
3. Remove the candy cane rinds.
Put the lid on: With the use of a fork, dip each chilled chocolate bar into the melted chocolate, being sure to cover each one completely. Before replacing the enrobed bar on the parchment paper-lined baking sheet, let the chocolate excess drip off.
Repetition: For each cocoa bar, repeat the procedure. If the chocolate starts to harden, gently reheat it in a saucepan or microwave.
Put the baking sheet back in the refrigerator to let the chocolate set completely once all the bars have been wrapped. Typically, it takes around 15 to 20 minutes.
4. Serving and storing
Enjoy these chocolate bars cold for a refreshing snack or warm for a more chewy texture; either way, they’re delicious straight from the fridge.
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Refrigererez les barres dans un récipient hermétique jusqu’à deux semaines pour leur conservation. Un autre moyen de les conserver serait de les congeler.
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