The Coconut Bar, Again


You can now purchase my handmade candy bars and marshmallows at http://www.bonbonbar.com/
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The thinner white chocolate bottom made all the difference. The passion fruit in the marshmallow and the coconut in the ganache balanced, and so did the dark and white chocolate.

What a relief.

9 Responses to “The Coconut Bar, Again”

  1. jamie Says:

    mmmmmmmmmmmmmm it was so tasty! thanks for the tastings nina!!

  2. Nina Says:

    Thanks, Jamie! Happy tasters are my favorite tasters. 🙂

  3. Aaron Says:

    Yay…It’s so much cuter!!! Not that it wasn’t before, but now it’s adorable. Did you ditch the shredded coconut, or can I just not see it?

  4. Leah Says:

    Long time lurker, first time (I think) poster: just wanted to say how fascinated I am by your ability to develop such interesting (and presumably well-paired) chocolate bar flavours. I don’t know if you’ve posted this or not, but what inspires you? What culinary background do you draw on?

    The latest effort looks divine!

  5. Nina Says:

    Aaron — Hehe Thanks 🙂 Yes, I ditched the shredded coconut. I just couldn’t think of a way for the texture to work in it, and the ganache seems to carry the coconut flavor well for the bar. There isn’t much crunch now, but the outside chocolate layer gives a nice snap…. and eating it kind of reminds me of drinking a (um, room-temp) frozen drink… which is pretty enjoyable. 🙂

  6. Nina Says:

    Hello Leah,
    Thank you, and what a great question! When I began working on the candy bars, I had an idea of what individual flavors would be interesting to offer (and what isn’t currently being sold), and then for each one, I thought about what other flavors go well with that one… the circumstances under which I usually have that flavor… and what people were doing with those flavors in cookbooks and on the web. And then from that brainstorming, I narrowed it down to what would make the most sense for the taste and the texture, and thought about practical considerations like sources and ease of using the ingredient. Then I would test out what I thought sounded good. Then I would either refine that combination or change what I didn’t like about it into something that could be better.

    And I think that keeping the blog has helped a lot, too, b/c I would look back at dishes that I had and what I learned at school from the chefs. I didn’t spend much time working or thinking about food as I was growing, so a lot of my perspective about it is more from recent experience and analyzing that… in as fun a way as possible. 🙂

  7. rainey Says:

    Can I ask how you get such immaculate cross sections? It’s just beautiful! And possibly more interesting.

  8. Nina Says:

    Thank you 🙂 Now that I think about it, I’ve used the same knife to cut all of my bars — it’s a Global paring knife with a relatively thin blade that’s very sharp. It’s also somewhat wedge-shaped and rigid, unlike some other paring knives, so it cuts evenly and smoothly through the chocolate and filling. I try to cut slowly through the chocolate and then quickly through the fillings. It also has a very pointy tip, so when I’m being particular, I can remove a little of the debris (like what I left at the top of the marshmallow this time).

  9. Natalie Says:

    Count me in for anything Coconut! Looks great Nina!

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