Parce que j'ai trop de lait concentré à la maison et aussi parce que j'aime ça :)
200 g desiccated coconut
200 g condensed milk
½ tsp vanilla extract
300 g milk chocolate
Stir together the desiccated coconut with the condensed milk and the drop of vanilla extract. Pour into the base of a square silicon baking mold or clingfilm lined baking tin. Chill for several hours in the fridge, or an hour in the freezer usually works.
Cut small bars out of the set coconut block that are about 3cm across and 6-7cm long. Use your finger and thumb to round off the corners to imitate the real chocolate bars. Line them up on a wire rack over a plastic tray or clean work surface.
Melt the milk chocolate until it's completely smooth. Pour it over the lined up bars in a continuous stream so that ample chocolate covers each coconut bar and it dribbles down the sides. Level it with a skewer so that it's perfectly clean.
Use the same skewer (or the back of a knife) to create 3 parallel lines on each bar, moving swiftly between them to create the iconic markings on top of the bars.
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