Introduction: Bounty Chocolate Bars

Picture of Bounty Chocolate Bars

With just 3 ingredients, Bounty is one of the easiest candies to make at home.

Get the recipe with American measures

coconut - 300 grams

condensed milk - 500 grams

Chocolate - 300 grams

Step 1:

Picture of

Make the coconut filling: Place 300 grams of desiccated unsweetened coconut in a bowl. Add 500 grams of sweetened condensed milk and a teaspoon of vanilla extract.

Step 2:

Picture of

Line a 20 x 20 cm baking pan with parchment paper. Spread the coconut filling evenly into the pan, pressing gently.

Cover and place in the freezer for one hour. The frozen mixture is much easier to cut.

Step 3:

Picture of

After an hour, remove the coconut mixture from the freezer and unmold. Slice into 21 equal bars. Place back in the freezer.

Step 4:

Picture of

The bounty bars are ready to cover in chocolate! To cover the bounty with chocolate, it has to tempered first. Tempering chocolate is the process of melting chocolate and then cooling it down, while following specific steps, to get the right type of cocoa butter crystals to form. Chocolate that has been tempered is glossy and has a sharp snap. Untempered chocolate will bloom and develop white spots and streaks. If you don’t want to temper chocolate, just melt compound chocolate, which contain no cocoa butter.

Step 5:

Picture of

There are different ways to temper chocolate, but all of them are based on the same principles. In this recipe, we will temper the chocolate using the “seeding” method. Place 200 grams of chocolate in a dry bowl. Set over simmering water, and melt, stirring gently. Heat to 41°C (105°F). The temperature range for this step is 40 – 45°c (104-113°F).

Step 6:

Picture of

Remove from the heat. Add about 100 grams (4 oz) of chocolate that has already been tempered. A chocolate bar would be perfect for this. You could add it in one chunk or in small pieces. Keep adding chocolate and mixing it in, until all of the chocolate has melted. Stop adding chocolate when it stops melting. Remove any unmelted chunks.

Step 7:

Picture of

Place the bowl over simmering water and heat the chocolate to 29-31°C (84-87°F), stirring constantly. Be careful! If the temperature climbs above 31°C, you’ll have to start tempering all over again.

Step 8:

Picture of

Remove the coconut bars from the freezer. Use two forks to dip the bounty bars into the chocolate. Tap the forks against the edge of the bowl, to let the excess chocolate drip off. Shake a little to let the excess chocolate drip. Place on a sheet pan lined with parchment paper.

Step 9:

Picture of

Once the chocolate sets, the bounty bars are ready to enjoy! Visit our website http://videoculinary.com/ to find homemade snickers bars,pineapple coconut tart and other easy to follow recipes.

Comments

About This Instructable

2,471views

63favorites

Bio: VideoCulinary.com was founded by 3 generations of one family. Grandma Emma, Dad Leon, and me - Daniella. I graduated from the Culinary Institute of America ... More »
More by VideoCulinary:How to Pipe Buttercream RosesBounty Chocolate BarsGrandma Emma’s Russian Pancakes (Oladushki)
Add instructable to: