2 replies to this topic

[pastrygirl]

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

[catdaddy]

sounds delicious, wish I could help.

[Emily_R]

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!