Question ID: 4000-7268-2-3-5-6
Recipe Description
white chocolate bars (I'm using Ghirardelli)oil based food coloring (MUST be oil based - no gels or liquids allowed!)unsweetened dried coconut (shredded or flaked)parchment papera glass bowla spatulaPretty easy! Just make sure you're using a good white chocolate or it might not set up. I linked to the chocolate and food coloring I used above. :)
I used about 1/4 cup for each of these - you'll toast some of the coconut and color the rest.To toast the coconut, add it into a dry pan over medium low heat and stir until evenly toasted. Don't walk away from it - it happens fast! It can burn really fast.To dye the rest of the coconut, add a little of the plain dried coconut into a plastic bag along with some liquid food coloring. I used equal amounts of yellow and green until it was nice and bright.
Make sure that your bowl and spatula are COMPLETELY dry. You don't want any liquid to end up in this because the chocolate will seize up and go lumpy. I used two 4 oz white chocolate bars per batch.Break up 3/4 of the white chocolate into smallish pieces and put it in the microwave for 30 seconds. Take it out and stir, and then put in for another 30 seconds. Repeat the microwaving and stirring process until it's totally smooth.Now you'll add in the other 1/4 of the white chocolate. Stir until it's nice and smooth again.
For two white chocolate bars, I used 1/8 teaspoon of yellow food coloring. Mix it really well so you don't have any color streaks!
This version is more like a traditional bark!Spread the colored white chocolate out on a piece of parchment paper on a baking pan. Mine is between 1/8 and 1/4 inch thick.Sprinkle the toasted and green coconut on top and very gently press it down.Pop it in the fridge or freezer til set - about 10-20 minutes.
This turns out quite a bit softer due to the extra oil from the coconut.It also looks a little like vomit. ;)Prepare and color your chocolate as before and mix in the green and toasted coconut. I don't recommend using toooooo much of it, because it might not let the chocolate firm up all the way. I would say I used about 1/8 cup total.Mix it together and spread it on parchment on a baking sheet. Chill in the fridge or freezer til set.
Booger brittle is best kept in a pretty cold environment - because white chocolate doesn't require tempering to be glossy, it melts fairly easily. We've also added extra oils to it with with the food coloring and coconut, so it will go soft if it's too warm for too long. If it starts to soften, just chuck it in the freezer for a couple minutes and it will be good to go. Enjoy!
Question & Answer
Question: What is the correct order of the images?
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