Standardized Recipe For: Riley LaBarge

Recipe: Cocomels x1/3 (pg 451)

Yield: Portion size: 36 bars

Pan size: Temperature:

Ingredients Weight Measure Prep

SOFT CARAMEL
Sugar 160 g
Evaporated Milk 160 g

Heavy Cream 66.6 g

Vanilla Bean 1/3 bean Split and scraped

Glucose Syrup 133.3 g

Butter 10 g
Salt 1/3 tsp
TOTAL 530 g
COCONUT FILLING
Water 16.6 g
Invert Sugar 16.6 g
Salt 1/3 tsp
Desiccated coconut 100 g
Glucose Syrup 93.3 g
Sugar 53.3 g
Water 36.6 g
Frappe (recipe pg 389) 13.3 g
TOTAL 330 g
Dark Chocolate Coating
TO MAKE SOFT CARAMEL:

1. Combine the (160 g) of sugar, evaporated milk, cream, vanilla bean and seeds in saucepan, bring to boil

2. Add the Glucose Syrup and continue cooking over medium heat, while stirring, until reaches 230F, add
butter while stirring and cook till 239F- may depend

3. Add the salt, and remove from heat and remove vanilla bean, pour caramel into frame 4x12x 1/4in on
oiled parchment paper, let cool at room temp

TO MAKE THE COCONUT FILLING:

1. Combine the (16.6 g) of water, invert sugar, and salt, bring to a boil, pour hot sugar water over the
coconut and allow to hydrate for 30 minutes

2. Combine glucose syrup (93.3 g), sugar (53.3 g), water (36.6 g) in a saucepan and heat to 239F

3. Mix half the coconut mixture with the sugar mixture, combine well

4. Add the frappe to the coconut-sugar mixture and mix well (warm frappe if needed)

5. Add the remaining half of the coconut, mix till homogeneous

6. Place the frame 4x12in on top of the caramel, spread the coconut mixture onto the caramel, place a
sheet of oiled parchment paper on top and flatten the mixture with a rolling pin, let cool at room temp

TO MAKE THE COCOMELS:

1. Pre-coat the caramel side of the slab with tempered dark chocolate

2. Cut into rectangular 19mm x 38mm x1/2in, using chef knife

3. Dip each piece in the tempered dark chocolate before the chocolate sets, use 3-prong fork and mark
each with wave pattern, and garnish with a few shreds of sweetened coconut.