Great to give as gift or to eat with a cup of coffee or tea: coconut bonbons. This goody is made with Caramel Spread (read the recipe here), coconut flakes & dark chocolate. Just a few ingredients and so delicious! If you like some booze, you can add some rum to the coconut flakes. However, this is up to you!
- Heat Resistant Bowl
- 150 gram Grated Coconut
- 3 tbsp Bebogeen
- 2 tbsp Rum optional
- 200 gram Dark Chocolate
- Add the grated coconut to a bowl, pour in the rum, a pinch of salt and mix it through. Then add 3 tablespoons of the caramel paste. Use a fork to mix the paste with the coconut.
- Form about 20 balls and place these on a tray. Keep them in the refrigerator until the chocolate is melted.
- Add a layer of water to the saucepan and bring this to a boil.
- In the meanwhile, break the chocolate in small pieces. Transfer these to the heat resistant bowl. When the water is cooking, place the bowl with chocolate on top of the saucepan. Make sure that the bowl doesn't touch the water.
- When all the chocolate is melted, take it off the heat. Keep stiring the chocolate until it is 27 degrees Celsius or 80 degrees Fahrenheit. Then place the bowl back on top of the saucepan and heat the chocolate until it is 31 degrees Celsius or 88 degrees Fahrenheit.
- Drop the coconut ball in the chocolate, and use 2 forks to transfer the bonbon to a plate / sheet or baking tray. Repeat these steps until all the coconut balls are covered with chocolate.
- Let the bonbons dry and cool down, and try not to eat them all at once.