Ruby Coco's Bar

Recipe

Created by
  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates

RUBY COCO'S BAR

Ingredients Preparation
  • 200g
    grated coconut
  • 200g
    sweet condensed milk

Mix well. Pour into silicone moulds.

Leave to rest in fridge overnight at 4°C.
Unmould. Keep at room temperature.
 

  • 400g
    RB1

Crystallise. Dip the bars in chocolate.
Use the same chocolate to create decorations.
 

  • 25g
    grated coconut

Sprinkle on top.

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