Bounty is a type of chocolate that is loved by many people from seven to seventy. It is not surprising that it is one of the first things that come to mind when you think of snacks, with a nutty coconut inside and a melt-in-your-mouth chocolate coating on the outside.
Another feature of Bounty is that it is very easy to make at home because it is a simple and sensible chocolate. Although, I have many recipes that prove that nothing can stand in the way of those who want to make ready-made foods at home. One of them is undoubtedly Luppo. Caramel biscuit slices and chocolate caramel cake are also excellent examples.
If we go back to Bounty... When many people think of milk powder, the first thing that comes to mind is coffee whitener, but the milk powder required for this recipe is the real milk powder is used. Milk powder is actually a milk solid obtained by evaporation of milk water.
To prepare the mixture, first the dry ingredients are mixed and the cream is added last. When the cream is first added, the amount is small, it feels like the mixture will not come together, but as you mix and the powdered sugar melts into the wetness of the cream, it finds its consistency.
After the mixture is prepared, it is spread in the mold and kept in the freezer for a while to make it easier to cut. After slicing, it is covered with chocolate.
I do not dip into the chocolate as in the chocolate truffle recipe. As the bounties come out of the freezer, the chocolate freezes shortly after coming into contact with the chocolate. Therefore, when it is dipped into the chocolate, too much chocolate sticks to it and the outer coating becomes very thick. Instead, I pour a teaspoon of chocolate on them and rub them all over with the back of the spoon. If you find another method that is easier for you, be sure to use it. The important thing is to do it in a way that will tire you the least and take the least time.
Enjoy the recipe...
- 3 cups of shredded unsweetened coconut,
- 1 cup of powdered sugar,
- 1 cup of milk powder,
- 100 ml of heavy cream,
- 180 g of bitter-sweet chocolate.
- Mix coconut, powdered milk and powdered sugar in a deep bowl,
- Add the cream and mix with the help of a spoon until it starts to come together,
- Then knead it with your hands until it reaches the consistency of almond paste,
- Pour it into a square or rectangular oven dish that you have moistened or covered with plastic wrap and smooth it over,
- Put it in the freezer for 15-20 minutes,
- Cut rectangles of the size you want,
- Pour the chocolate that you melted in a bain-marie style over them and plaster the edges.