Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Coconut filling for chocolate bars

Chocolate Confections

  • Please log in to reply
2 replies to this topic

#1 pastrygirl

pastrygirl
  • society donor
  • 1,109 posts
  • Location:Seattle, WA USA

Posted 22 November 2012 - 01:00 PM

Coconut is one of my favorite flavors with dark chocolate. I've been working on a coconut truffle filling for molded pieces that is coming along, but I'd also like to create a more shelf-stable filling for a chocolate bar, like a coconut gianduja or a coconut version of a peanut butter cup. I've been making Greweling's PB cup recipe, and I'm thinking something like toasted shredded coconut and possibly powdered coconut milk with coconut oil in place of the PB, plus the cocoa butter to firm it up. Anyone tried anything like this? I would do the bars in 60% or 70%, should I be concerned about fat migration with the coconut oil and dark chocolate? I would want these to have a shelf life of 2-3 months.

Thanks for any ideas!

Andrea

#2 catdaddy

catdaddy
  • participating member
  • 222 posts
  • Location:Sanibel, FL

Posted 22 November 2012 - 07:52 PM

sounds delicious, wish I could help.

#3 Emily_R

Emily_R
  • participating member
  • 881 posts

Posted 25 November 2012 - 05:52 PM

I wish I had some suggestions for you, but instead am just hoping you could perhaps share your coconut truffle filling recipe? I'm a huge coconut lover, and am hoping to make some as gifts this Christmas. I have been planning on trying out a caramelized white chocolate and coconut milk ganache, but would love to hear what you've come up with!





Also tagged with one or more of these keywords: Chocolate, Confections