Coconut Sticks

Coarsely chop the milk cooking chocolate and melt in a hot water bath. Let the whipped cream bubble up and cool slightly. Stir the whipped cream into the cooking chocolate and season with the coconut liqueur.

Toast 80 g of coconut in the oven at 180 °C on a baking tray until light brown and cool. Beat the butter until creamy. Stir the browned cocosette well with the couverture cream and butter. Chill for at least 1 1/2 hours until the crem is almost firm.

Fill the crem into a piping bag fitted with a No. 10 hole nozzle. Line a baking sheet with plastic wrap. Pipe the cream in 9-10 cm long strips and cool again until the strips are firm. Later, cut the strips into 5 cm long sticks.

Chop the semi-sweet cooking chocolate and melt over a hot water bath. Spread the remaining coconut on a baking sheet.

Using a fork, pull the sticks through the cooking chocolate at the beginning, drain well, then roll in the cocosette. Place on parchment paper to dry. Layer the sticks between layers of parchment paper in a tin and store until cooled. They will keep for about 2 weeks. Preparation time: 2 hours, 30 min. (plus cooling time).

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever you like better.

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