Introduction: Bounty Chocolate Bars
With just 3 ingredients, Bounty is one of the easiest candies to make at home.
coconut - 300 grams
condensed milk - 500 grams
Chocolate - 300 grams
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
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.
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.
After an hour, remove the coconut mixture from the freezer and unmold. Slice into 21 equal bars. Place back in the freezer.
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.
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).
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.
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.
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.