Bounty Chocolate

Name: Bounty Chocolate
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 gm Condensed Milk; 1/4 cup coconut milk/ fresh milk; 1 tbsp unsalted butter; 1/2 tsp orange zest; 1.5 cup desiccated coconut powder; 1/2 tsp vanilla essence; 100 gm dark chocolate; 2 tbsp coconut oil/ butter

Anjali Neema @cook_8135414

Bangalore

Coconut and chocolate is a combination made in heaven. Turron De Coco A tradition dish of Cuban made during Christmas feast. Bounty chocolates is very much similar to that. Here is a quick recipe made based on a recipe my daughter watched few days back on a TV show. It's always fun to cook with her.

Anjali Neema @cook_8135414

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Ingredients

4 servings

200 gmCondensed Milk
1/4 cup coconut milk/ fresh milk
1 tbspunsalted butter
1/2 tsp orange zest
1.5 cupdesiccated coconut powder
1/2 tsp vanilla essence
100 gmdark chocolate
2 tbspcoconut oil/ butter

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Steps

1

Grease a square tin and line with parchment paper. Chop chocolate into small pieces and setup double boiler to melt chocolate later.
2

In a thick bottom pan mix condensed milk, fresh milk, butter, orange zest and coconut powder. mix well and while stirring it cook it till it thickens and starts coming out of sides. It may take 8 min.
3

Mix vanilla in to above mix and transfer to prepared baking dish. press mixture evenly with back of a spoon. If it's sticky lightly grease spoon and then press down.
4

Melt chocolate now on double boiler add 1 tbsp butter or coconut oil, mix well and pour half of the chocolate on one side of coconut mixture.
5

Transfer it to fridge for 10 min for chocolate to set.
6

Take a piece of parchment paper and flip the set bar on this paper. Pour remaining melted chocolate on other side of bar. Keep it agin in fridge for 10 min to set.
7

Take out and cut into rectangles and transfer to a lined box and store refrigerated.
8

Tip : This don't set hard in freezer. chilled bars tastes just too yummy. Stays good easily for 2 weeks or more if you don't finish up.