Kokos cokoladice baunti (Bounty coconut bars)

Sastojci: za belu kokos smesu - 150 ml neutralne pavlake(nezaslađene, 20% mm ili 36% mm), 80 g šećera, 20 g vanilin secera, 1 kasicica vanila ekstrakta, prstohvat soli, 120 g margarina, 200 g kokosovog brasna, za preliv - cokoladna glazura sa slatkok pavlakom ili glazura od cokolade ili glazura od cokolade 2 (300 g cokolade).

Priprema:

1. U serpu sipajte pavlaku, dodajte šećer, so i margarim i na srednjoj tempetaturi (4) uz stalno mešanje kuvati dok se šećer i margarin ne otope. 

2. Skloniti sa sporeta.

3. Dodati vanila ekstrakt i promesati.

4. Dodati kokosovo brasno i promešajte da dobijete homogenu smesu.

5. Pleh 20x20 cm obložite papirom za pečenje.

6. Sipajte smesu i spatulom Lepo poravnajte. Prekrijte prozirnom plastičnom folijom i ostavite da se ohladi, oko 2 sata.

7. Staviti pleh u frizider 3 sata.

8. Izvadite iz pleha uz pomoc papira za pečenje.

9. Ostrim nožem isecite čokoladice.

10. Na tacnu staviti papir za pecenje i poredjati cokoladice.

11. Pripremiti cokoladnu glazuru ili glazuru od cokolade.

12. Umakati svaku cokoladicu u cokoladnu glazuru. Poredjajte čokoladice na onu tacnu.

13. Baunti kokos čokoladice stavite u frižider da se stegnu.

Ingredients: for the white coconut mixture - 150 ml of neutral cream (unsweetened, 20% milk fat or 36% milk fat), 80 g of sugar, 20 g of vanilla sugar, 1 teaspoon of vanilla extract, a pinch of salt, 120 g of margarine or butter (unsalted), 200 g of coconut flour, for the topping - chocolate glaze or chocolate glaze 2 or chocolate glaze with heavy cream (300 g of chocolate).

Preparation:

1. Pour the neutral cream into a saucepan, add sugar, salt and margarine and cook at medium temperature (4) with constant stirring until the sugar and margarine melt.

2. Remove from the stove.

3. Add vanilla extract and stir.

4. Add coconut flour and mix to obtain a homogeneous mixture.

5. Line a 20x20 cm baking sheet with baking paper.

6. Pour the mixture and flatten it nicely with a spatula. Cover with clear plastic wrap and let cool, about 2 hours.

7. Put the tray in the refrigerator for 3 hours.

8. Remove from the tray with baking paper.

9. Cut the chocolate bars with a sharp knife.

10. Put baking paper on the tray and line up the chocolates.

11. Prepare chocolate topping you want.

12. Dip each chocolate bar into the chocolate glaze. Arrange the chocolate bars on that tray.

13. Place the bounty coconut chocolate bars in the refrigerator to harden.