Valentines Day Series: Box of Chocolates | Caramel Coconut

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We're back with just the filling ingredients/process on this one. This one is slightly different again. The caramel has to be firm in order to pop them out of the molds, but if you put your chocolate into the refrigerator or freezer it loses it's beautiful shine, so I didn't want to go that route.

I thought it would be best to get the fillings all worked out, then cover them lovingly in a waterfall of melted chocolate and hope it didn't all come crashing down around me. To my utter surprise, it worked!

Diving in!

INGREDIENTS:
  • 38g Caramel (I don't have my own recipe for this one. It is all Paola's creation and it is flawless)
  • 1 tsp Shredded Unsweetened Coconut
  • 2 Tbsp Coconut Manna
  • 2 tsp Heavy Whipping Cream
  • 40g Chocolate (I actually used Lily's this time!)
  • 4 drops One on One flavors "Girly Cookies" (optional, but I was shooting for a Samoa feel)

PROCESS:

  1. Decide which layer you want on the top of your truffles, this will go into the molds first. I chose Caramel.
  2. Prep the Caramel. Heat your caramel slightly (I put mine in the microwave for about 10 seconds at 20% power. Once out of the microwave, whisk until it all comes together in the usual caramel consistency) Add caramel to your molds, filling to about the halfway point.
  3. Pop in the refrigerator to cool slightly so the coconut doesn't just mix into the caramel when you add it to the molds.
  4. Make the Coconut Cream Mixture. Soften the coconut manna in a similar fashion to the caramel. Microwave, short bursts, low heat. Pour into a small bowl and mix in the HWC. Whisk together until combined. 
  5. Add the One on One drops and shredded coconut to the mixture, stir to combine. It will be a thicker consistency - that is intentional.
  6. Once your caramel has set up a bit, add the coconut mixture to your molds. Try to really push it down into the molds to 'meld' it together with the caramel (I did not do a great job of this step) Pop molds back into the refrigerator or freezer to really set up before we cover them wit chocolate.
  7. Prepare the Chocolate. Chop your chocolate up finely and add to a microwave safe bowl. Microwave at 30% power for 30 seconds. Stir, repeat. Once your chocolate is mostly melted (there should be chunks of chocolate left) you will simply put some umph into the stirring, and mix until it all melts and comes together into a creamy consistency.
  8. Assemble! Now you will pop the caramel coconut mixture out of the molds, and cover with chocolate. I found it easiest to drop the filling ball into the chocolate, make sure all sides are covered, and then use a fondue fork to hold the ball while tapping/shaking off the excess chocolate. 
  9. Remove from the fondue fork with a little help from a toothpick - sliding it right onto a sheet of wax paper, or a cookie rack. Allow chocolate to set up. 
  10. Enjoy!


 

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