RECIPE

Coconut pyramids

(yields 12 large or 18 small)

Ingredients

400g bag of dessicated coconut

397g can of condensed milk

150g good quality dark chocolate

Half-cherries to decorate

Method

1. Mix the coconut and condensed milk together in a large mixing bowl with a wooden spoon till well combined. Note the mixture needs to form a relatively dry but moist mixture so that when you shape it only a minimal amount of milk leaks.

2. Line a baking tray with non-stick baking paper.

3. Using an egg cup or small plastic container top, dip into a bowl of cold water so it is squeaky clean each time you fill it.

4. Scoop and compact well before patting out onto the baking tray allowing a little room to bake. Note: If the mixture is too sticky, firm up in a fridge for 30 minutes.

5. Top each pyramid with half a cherry before baking in a preheated oven 165C / Gas Mark 4 for 15 minutes until the tops and the sides start to brown.

6. Allow to cool on the baking tray before dipping in the melted chocolate and returning to the baking tray to set fully.

Masterclass on how to melt chocolate

MELTING chocolate is not the same as tempering chocolate although melting is a necessary step in the tempering process.

Melting chocolate can be accomplished in a microwave or in a bowl over a pan of hot-water.

Make sure the chocolate is chopped up into uniformed pieces for an even melting, and never try to melt large bars or blocks of chocolate at one go.

It is essential the chocolate does not come in contact with the water as it will become unworkable, so make sure the bowl and utensils are completely dry.

Stir the chocolate frequently with a plastic spatula once the outer edges start to melt and the chocolate retains its shape when melted.

Melting chocolate in a microwave oven is a great tool if used properly, it can melt more quickly than over a pan of hot water.

The critical part of the melting is choosing an appropriate container, ideally a microwave-safe bowl, then melt the chocolate on a low power setting giving short intervals stirring between each bout of heat.

As a rough guide, one minute for 50g/2oz of chocolate continuously stirred until smooth and shiny.