After I enrolled at Glenrothes Technical College this was one of the very first things I was taught by Dave Bryson. He was the head baker and confectioner at
a famous bakery in Fife, and a great inspiration to me in my younger days.
Makes about 25 small bars
265ml (9½fl oz/generous 1 cup) ready-made coconut purée or unsweetened coconut milk
60g (2oz) invert sugar
450g (1lb) fine white chocolate, finely chopped
225g (8oz) desiccated (shredded, dried) coconut, lightly toasted
500g (1lb 2oz) tempered fine dark (bittersweet) chocolate, to coat
Put the coconut purée or coconut milk and invert sugar in a saucepan and bring to the boil. Gradually pour this over the white chocolate in a mixing bowl, stirring continuously to form an emulsion. Mix in the toasted coconut. Pour the coconut ganache into a 28 x 35cm (11 x 14 inch) deep-sided baking tray (sheet) lined with silicone (baking) paper. Leave to set overnight in a cool, dry area.
To finish, turn the ganache out of the baking tray (sheet) and cut into 25 small rectangles (about 7.5 x 2.5cm (3 x 1 inch) each), then use a dipping fork to coat in the tempered chocolate and decorate with the prongs of the fork. Leave to set fully in a cool, dry area. Store in an airtight container and consume within 1 week.
• This recipe is taken from Couture Chocolate: A Masterclass in Chocolate by William Curley (Jacqui Small, £30). Buy a copy for £24 from the Guardian bookshop
