Bom-Bocado Candy Recipe | Mom’s Recipes

A tasty recipe for you to enjoy and even sell!

Ingredients

• 300 grams of milk chocolate for topping
• 350 grams of coconut or vanilla cake
• 2 glasses of coconut milk (400 ml)
• 20 hazelnuts
• 5 tablespoons cornstarch
• 1 envelope of vanilla sugar
• 6 tablespoons of sugar
• Hazelnuts to decorate (optional)

Preparation Mode

1. Crumble the cake and set aside.
2. Line a pan with aluminum foil and set aside.
3. Mix the vanilla sugar, cornstarch and sugar.
4. Dissolve in coconut milk and cook over medium heat for 5 minutes, stirring until it thickens. Let it cool.
5. Add the cake little by little until it reaches a modeling point.
6. Make candy-sized balls.
7. Place a hazelnut inside and refrigerate for 15 minutes.
8. Temper the chocolate.
9. Using a fork, dip the candies in the chocolate and place in the reserved mold.
10. Place in the fridge until it hardens.
11. Remove and place each candy in paper molds.

Mom Tips

Yield of 20 chocolates.

See the publication Chocolate – Cooling/Thermal Shock here on the website

The cake can be purchased ready-made.

The hazelnut can be replaced with another nut of your choice.

If you prefer, while the chocolate is not hardening, decorate each candy with a chestnut.