Dairy Free Candy Bar

Recipe steps

COCONUT BASE

  • 150gsugar
  • 75gwater
  • 225gglucose
  • 300gdessicated coconut
  • 15gcoconut rum
  1. Combine the sugar, water, and glucose together in a pot and heat to 228˚F (109˚C).
  2. Place the coconut in a mixing bowl.
  3. Once the sugar mixture reaches 228˚F (109˚C), pour over the coconut.
  4. Add the coconut rum to the mixture, and then mix all the ingredients well.
  5. Pour mixture into a 4mm (34x34cm) ganache frame and allow to set overnight in a cool room.
  6. Once set, cut into 11 x 3cm rectangles. Set aside.

passion fruit marshmallow

  1. Combine the sugar, water, 35g invert sugar, and passion fruit purée in a pot. Heat to 230˚F (110˚C).
  2. Hydrate the gelatin with 5 times its weight in water.
  3. Combine the 110g invert sugar and bloomed gelatin in the bowl of a stand mixer.
  4. Once the sugar mixture reaches 230˚F (110˚C), pour it into the bowl with the gelatin, and start mixing on medium speed.
  5. Melt the PASSION FRUIT INSPIRATION to 113˚F (45˚C).
  6. Allow the marshmallow mixture to increase in volume. When it reaches 90˚F (32˚C), stop the mixer.
  7. Remove from the mixer, and then fold the PASSION FRUIT INSPIRATION (at a temperature of 95˚F [35˚C]) into the marshmallow by hand.

Assembly and finishing

With a plain piping tip, pipe the Passion Fruit Marshmallow onto the prepared Coconut Base rectangles and allow to crystallize overnight in a cool room.
Enrobe with with your Dairy Free VALRHONA Dark Chocolate of choice, and decorate with grated PASSION FRUIT INSPIRATION and coconut.

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