ItalianPastry
Coconut and Chocolate Bar
by Gambero Rosso · 452K subscribers on YouTube
A layered dessert bar featuring a soft chocolate biscuit, velvety chocolate ganache, and a creamy coconut namelaka, finished with a glossy chocolate glaze and coconut flakes.
- Difficulty
- medium
Ingredients
13 items- ChocolateUsed for biscuit, ganache, and namelaka
- ButterFor the biscuit
- Egg WhitesFor the biscuit
- Granulated SugarFor the biscuit
- Egg YolksFor the biscuit
- FlourFor the biscuit
- Coconut MilkFor ganache and namelaka
- Zucchero InvertitoFor the ganache
- GlucosioFor the namelaka
- GelatinHydrated, for the namelaka
- Panna FreddaCold cream, for the namelaka
- CocorapéCoconut flakes, for glaze and decoration
- Foglia d'oro(optional) — Gold leaf, for decoration
Method
- Melt the chocolate with the butter.
- In a stand mixer, whip the egg whites with the sugar until frothy, then add the sugar in two additions and whip to stiff peaks.
- Add the egg yolks to the melted chocolate and mix.
- Fold in the whipped egg whites and flour alternately, mixing gently.
- Spread the batter on a baking sheet lined with parchment paper and bake at 170°C.
- For the ganache: heat the coconut milk. Pour it over the chocolate with the invert sugar and emulsify with an immersion blender.
- Pour the ganache into a decler mold and let it set slightly.
- For the namelaka: heat the coconut milk with the glucose. Add the hydrated gelatin. Pour over the chocolate and add the cold cream. Emulsify. Let rest 12 hours in the fridge.
- Once the ganache is slightly set, place the biscuit on top and press lightly. Chill.
- Prepare the glaze: heat the pinguino mass (or chocolate glaze) and add the coconut flakes. Glaze the bars.
- Decorate with worked namelaka, coconut flakes, and gold leaf.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
