Jubilee inspired chocolates: Coconut halves



  • Heat the cream, glucose and Classic Coconut to 85°c.
  • When the ganache reaches 35°C add the desicated coconut and mix to combine.
  • Allow to crystalize for 12 hours before backing off. Allow to crystalize.
  • De-mould the chocolate and brush with a wire brush to create a coconut shell effect.

Coconut halves

Our first recipe brings a tropical taste to chocolate, inspired by the Bounty Bar which launched in the UK in the 1950s. 

Our chocolates are shaped like half coconuts so that just like a Bounty bar you can enjoy them in 2 parts! 

Filled with Belcolade white chocolate and desiccated coconut these chocolates have a delicious creamy coconut taste.


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