Chococo Candy Recipe | Recipes from Mom

Chocolate and creamy coconut filling; a delicious combination that pleases everyone!

Ingredients

• 500 grams of milk chocolate
• 1 can of condensed milk
• 100 grams of grated coconut
• 1 teaspoon margarine

Preparation Mode

1. In a pan, place the condensed milk, margarine and coconut.
2. Cook over low heat, stirring constantly, until you get a thick cream.
3. Place on a plate and let cool.
4. Melt 2/3 of the chocolate in a bain-marie.
5. Remove from the bain-marie, add the remaining chocolate and stir until completely melted.
6. Pour the chocolate into candy molds.
7. Fill each cavity and turn over the bowl, letting the excess drip off, forming a crust.
8. Refrigerate for 5 minutes and repeat the process.
9. Place the filling with a spoon until it reaches 2/3 of the cavity.
10. Fill each cavity with chocolate and smooth with a spatula.
11. Refrigerate for 15 minutes or until the pan is opaque.
12. Tap the mold lightly and remove the chocolates.
13. To decorate, brush the bonbons with melted chocolate and carefully roll them in grated coconut.

Mom’s Tips

Always use dried coconut.

Consume within a maximum of 15 days.

You can wrap the chocolates in lead paper, which is often used to wrap chocolates and truffles.

Yields approximately 80 chocolates.

Approximate yield because it will also depend on the size of the pan used.

See also the recipe for Chocolate shell for bonbons