Candy Bounty

Candy Bounty

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Ingredients for Making Bounty Chocolates

  1. Sugar 100 gr.
  2. Butter 50 gr.
  3. Cream (10-20% fat) - 200 gr. taste
  4. Vanillin 1 sachet
  5. Coconut flakes 200 gr.
  6. Dark chocolate 150 gr.
  7. White Chocolate 50 gr.
  • Main Ingredients Cream, Cocoa and Chocolate
  • Serving 4 servings
  • World Cuisine


Frying Pan, Shape, Knife, Spoon, Toothpicks, Casserole, Bowl, Dish

Cooking Bounty candies:

Step 1: Prepare the mass for sweets.

The mass for Bounty is a coconut-based filling. It has a slightly loose texture and delicate taste. It is prepared as follows. In a pan, melt the butter in which we add the milk cream. Next, sugar and vanillin should be poured into the mass. All this, while stirring, we heat on a very low fire until the sugar is completely melted. The most important thing is not to let the mass boil, so it must be vigorously mixed. Next, remove the pan from the heat and add coconut flakes to it. Thoroughly alter everything to a state of homogeneity. Next, you need to take a rectangular or square shape or a flat dish, put the filling on it, evenly distribute it with a layer of 3-4 centimeters and smooth the surface with a spoon. We send the form in the refrigerator for one hour or in the freezer for 30 minutes.

Step 2: Cooking the sweets.

Frozen filling must be removed from the refrigerator. Next, it must be cut into portioned pieces. It can be any shape and size. It all depends on your imagination. Using molds, you can make circles, stars, hearts, as well as other types of sweets. With a knife, we suggest you cut the frozen mass into small squares like sweets or rectangles in the form of chocolate bars. Next, with a warm spoon, smoothly round the edges of the sweets with smooth movements.

Step 3: Cover the sweets with chocolate.

Chocolate must be melted in a water bath. To do this, grind the tile, breaking it into slices, or rub on a coarse grater. After that, we collect half the pan of water and put it on medium heat. Bring to a boil. Let’s stir the chocolate into a bowl, which we put in the pan. Cover with a lid and after 30 seconds remove it, begin to stir the chocolate until it melts completely. Next, we prick our sweets on toothpicks or skewers and dip in chocolate, leaving one side clean. We just put candies on it on cling film or foil on it, after which we cool a little and poison it for 15-20 minutes in the refrigerator so that the layer of chocolate freezes. After that we take out the bounty again and dip the bars in chocolate again, but only from the clean side. In this case, all of our sweets are obtained from all sides covered with chocolate. Once again, it is necessary to cool the bars.

Step 4: Serve the Bounty Candy.

To decorate the dish, we use several pieces of white chocolate. They must be melted in a water bath in the same way as black. After that, we collect a little into the spoon, and gently tipping the spoon, distribute a thin stream of chocolate in a zigzag or random pattern on our sweets. It turns out very appetizing and beautiful. It is necessary for the decoration to solidify, after which the sweets can be served for dessert or tea. Good appetite!

Recipe Tips:

- - You can cover part of the coconut mass with white chocolate and make a black drawing. Then such sweets will look very impressive on the table.

- - If you don’t cut the coconut filling and spread chocolate on top and sides, you will get a very tasty bounty cake. Moreover, in this case, the cooking time will be reduced significantly.

- - In order for the chocolate, during melting, to become more liquid and flowing, you can add a few tablespoons of butter or milk. In this case, it will be easier to work with.