Bonbon Bounty Ecuador & Coconut

Coconut mixture

Ingredients Preparation
  • 50g
    sweetened condensed milk
  • 35g
    grated dried coconut
  • 15g
    coconut powder
  • 20g

Mix all the ingredients, except the couverture, in a Thermomix for 2 minutes. Add the tempered couverture when the mixture reaches 29°C and fill the Peaks praline moulds which have been prepared with Milk Ecuador.

Coconut ganache

Ingredients Preparation
  • 125g
    coconut puree (Boiron)
  • 12g
    liquid sorbitol
  • 50g
    butter, clarified
  • 210g

Bring the cream, sorbitol and butter to the boil. When the mixture reaches 70°C, mix with the Milk Ecuador Couverture and blend well Leave the ganache to set to a temperature of 29°C and finish the bonbon off with the coconut mixture.

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