Coconut crunch

Cook the sugar, water and glucose syrup in a saucepan, stirring continuously, until it reaches approx. 160°C and turns a light caramel color. Remove from the heat and quickly stir in the grated coconut and coarsely chopped peanuts.

Note: The mixture can be flavored as desired (e.g. with ground pepper, curry, vanilla or lime zest).

Spread the still warm coconut mixture loosely on a silicone mat and leave to cool completely to room temperature.

Option 1: In a coating drum
Place the cooled crumbs in the coating drum. Gradually add the untempered couverture and allow the crumbs to be coated. Add the salt during this process.

Option 2: Manual coating
Temper the couverture. Coat the coconut crumbs with the chocolate in batches, e.g. by mixing in a bowl or on a grid. Sprinkle in the salt during or after coating.

Continue coating until the couverture is evenly applied (approx. 2 mm chocolate layer). Finally, dust slightly with chocolate powder.

Ideal ratio of crunch to couverture: 1:1 → e.g. 500 g crunch to 500 g chocolate. Target: Uniform coating with a layer thickness of approx. 2 mm.

After finishing individual portions, it is recommended to backweigh for quality control.