Oahu Hibiscus Toasted Coconut Confection

Marisa Baxter / Owner/Chocolatier of Truffles in Paradise, Longmont, CO

    • 4 oz. The Perfect Purée Sweet Hibiscus, thawed
  • 4 oz. The Perfect Purée Coconut Puree, thawed
    • 4 oz. heavy cream
    • 4 1/2 oz. invert sugar
    • 1 1/2 oz. butter, softened
    • Hawaiian Single Origin Milk Chocolate, or chocolate of choice
    • 1 oz. unsweetened toasted coconut
1. Combine Sweet Hibiscus and Coconut Puree. Gently cook down until reduced by half.
2. Combine cream, invert sugar and puree, heating to a simmer.
3. Pour hot cream mixture over chocolate.
4. Gently stir hot cream into chocolate, little by little.
5. Mix in softened butter, blending with an immersion blender until fully incorporated.
6. Paint or spray a polycarbonate mold with colored cocoa butter. In each cavity, place a few of the toasted coconut pieces.
7. Cover and fill the remaining pieces that are ready to be assembled.
8. Temper chocolate, creating shells in the mold. Fill each cavity 3/4 full.
9. Back with chocolate.