POT#22 BOUNTY

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Bounty is a chocolate bar with coconut filling coated with chocolate. Its history goes back to Canada and the UK. Long back in 1951, Bounty was introduced. It was initially coated only with milk chocolate. Later it was also been coated with dark chocolate. In the later years, different flavors such as cherry, mango, pineapple were introduced as a limited edition in various countries.



Who might not fall in love with chocolates? You can now prepare this yummilicious chocolate at home for your kids and the birthday parties. 

With minimal ingredients here is an easy recipe of homemade bounty.

Preparation

Dish: Bounty
Quantity: 5 Mini Bounty Bars
Time: Preparation time   - 5 minutes
            Cooking time          - 15 minutes
            Resting time           - 2 hours


Let us now check out the required ingredients.

Ingredients:

Coconut             - 1/2 cup
Condensed milk - 3 1/2 tbsp
Chocolate           - 1/2 cup

Procedure:

  1. Remove the coconut from its shell. Also, remove the brown layer from the coconut.

  2. Chop the coconut into pieces and dry grind them.

  3. Heat a pan and dry roast it for about 10 minutes.

  4. Now transfer the roasted coconut to a mixing bowl. Add the condensed milk to it.

  5. Mix well. Knead gently to get a dough-like consistency.

  6. Brush an airtight container with some ghee/oil. Spread the mixture evenly in it.

  7. Refrigerate for about 1 hour.

  8. Meanwhile, melt the chocolate using a double boiler method.

  9. After 1 hour, cut the coconut mixture into pieces.

  10. Now dip the coconut pieces into the molten chocolate.

  11. Again refrigerate for an hour.

  12. Enjoy the homemade bounty with your family.

Tips and Tricks:

  1. Dry roast the coconut well until the moisture in the coconut goes off. Do not brown it.
  2. You can use milk chocolate or dark chocolate or any store-bought chocolate.
  3. Add condensed milk little by little till you get a dough-like consistency.
  4. While melting the chocolate, do not burn it. Melt the chocolate until you get a shining and silky appearance.
  5. Refrigerating the coconut mixture would give a rigid consistency to the mixture.
  6. You can very well replace the condensed milk with melted jaggery for a healthier version.

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