Sunday, October 02, 2005

White Chocolate Coconut Cream Bars


After getting my hands on Pure Chocolate by Fran Bigelow, I now have more bars of chocolate in my fridge than ever before. One of the few recipes I am very attracted to within the book is the White Chocolate Coconut Cream bars. It doesnt look easy but i thought it wouldnt hurt to give it a try. As some of you might already know from my earlier attempt to making Chocolate Truffles I have incorporated coconut as one of my desired toppings. I have always loved the fragrance and taste of coconut. Coconut macaroons are one of my favourite coconut sweets. I was rather happy with the outcome of the bars but i thought the shortbread was a little too hard. Many more practice needed.

White-Chocolate Coconut Cream Bars

Ingredients:

Coconut Cream Filling
1/2 cup heavy cream
8 oz white chocolate, finely chopped
1 1/4 oz unsweetened finely shredded dried coconut

White Chocolate Shortbread Layer
4 oz semi sweet chocolate, finely chopped
6 oz white chocolate, finely chopped
1/3 cup sugar
8 tbsp unsalted butter, room temp (approx 160g)
2 cups cake flour, sifted

Dark Ganache topping
1/2 cup heavy cream
3 1/2 oz semi sweet chocolate, finely chopped

Method:

To make coconut filling
In a saucepan heat cream over medium high heat just until it begins to simmer. Remove from the heat add the white chocolate and stir until smooth and melted. Stir in the coconut. Pout into a small bowl and cover with plastic wrap touching the top. Let sit in room temp at least 3 hours but no longer than 24 hours.

To make shortbread layer
Lightly butter a 9 x 13 inch sheet pan. Fan suggested to use a food processor to pulse the chocolate but i decided to just use my knife and chop them up. Place cut chocolate into a small bowl, they should all be about 1/16 to 1/8 inch. Set aside.

In a double-boiler melt white chocolate. Remove from heat when chocolate is almost melted and continue stirring until its glossy and smooth. Set aside to cool slightly. Return to the double boiler only briefly if chocolate begins to set up.

In a mixer fitted with a paddle attachment, cream the sugar and butter on medium-high speed until light in colour and fluffy. 3-5min. Add the melted white chocolate and blend throughly on medium-high speed. Add sifted flour and procedded dark chocolate. Mix on low speed until dough begins to hold together. Remove from the mixing bowl and gently knead a few times to throughly mix. Press dough evenly into the bottom of the prepared pan. Refridgerate or freeze until firm.

To bake the bars
Position a rack in the middle of the oven and pre-heat at 170 degrees C. Bake the chilled shortbread crust until lightly golden and slightly puffed. 25min. Cool completely in the pan. If the base settles a bit in the center, do not worry. It will be perfect for holding the filling.

The assemble the bars
Place coconut cream filling in a bowl of a heavy duty mixer fitted with a paddle attachment or use a hand mixer. Beat on medium speed, scraping the sides of the bowl several times until the filling is lighter in both colour and texture, about 1min. Spread the filling evenly and smoothly over the baked cooled shortbread layer.

To make the ganache and finish the bars
In a pot heat the cream over medium-high heat until it begins to simmer. Remove from the heat and stir in the finely chopped chocolate until smooth. Let cool until about 80-85 degrees F. Slowly pour over the coconut filling, spreading it evenly to the edges.
Let set at room temp about 1 hours or place in refridgerator to cool quickly, about 20min. To cut, score the filling with a sharp knife where you wish to cut. Then slice through the base with a long, sharp blade. Remove the bars with a spatula. Store in a sealed container in the refridgerator as long as a week.

1 Comments:

Blogger Mona said...

Oh My Goodness, those look unreal!!! What a yummy treat! Are they novice baker friendly?

7:02 AM  

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