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Recipe Step by Step
870g All-purpose flour
330g Confectioner’s sugar
370g Grated coconut
7g Fleur de sel
450g European-style butter
Mix the dry ingredients with the cold, cubed butter.
As soon as the mixture is completely smooth, add the cold eggs.
As soon as you obtain an even dough, stop mixing.
Store in the refrigerator or spread out immediately.
Bake at 300°F (150°C).
MOLDING AND FINISHING
Make the coconut shortbread then spread it to 2mm. Cut out 14.5×6cm rectangles.
Bake in a fan-assisted oven at 300°F (150°C) for around 20 minutes.
As soon as you remove it from the oven, spray both sides with melted cocoa butter.
Use a cone to fill a few middles with pre-crystallized RASPBERRY INSPIRATION. Leave to set slightly.
Use some pre-crystallized ORELYS to mold the bars.
Turn over, leave the chocolate to spread for a few moments, smooth away any excess then leave to set.
Trim any excess.
Before the bars set completely, add approx. 15g of tempered ALMOND & COCONUT PRALINÉ. Next,
apply the shortbread, pressing it down gently.
Filling the gaps:
Slightly melt the bars’ edges using a heat gun, and then seal over with some pre-crystallized ORELYS (this
will ensure the joins are seamless).
Leave to set at 60°F (17°C) until the chocolate is ready to slip out of its mold.