Name: The Matsafello
Prep time: 2 h
Total time: 36 h
Yield: 32 bonbons
Cuisine: Swedish
Ingredients: 100 grams desiccated coconut; 100 grams whole milk powder; 100 grams granulated sugar; 25 grams cocoa butter; 12.5 grams coconut oil; 1 old vanilla pod (what’s left after you scrape out the seeds); 300 grams coconut and milk filling; 30 grams flaked almonds; 30 grams pailleté feuilletine; 2 grams sea salt

Instructions

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Coconut and Milk Filling

1

Begin by toasting your desiccated coconut in an oven at 160°C (320°F) for around 10–15 minutes. The exact time will depend on your oven. Keep an eye on it to avoid burning

2

Place the toasted coconut in a melanger and let it run for a while

3

Add the milk powder, sugar, and the scraped vanilla pod in pieces, and let it run

4

Melt the cocoa butter and add it to the mixture. Do the same with the coconut oil

5

Let the melanger run until you achieve the texture you’re happy with

Matsafello Filling

1

Roast the flaked almonds at 160°C (320°F) for around 10 minutes. Once done, crush them into small pieces

2

Crush the pailleté feuilletine into small pieces as well

3

Heat the coconut and milk filling to 45°C (113°F) if it’s not freshly taken from the melanger

4

Add the flaked almonds, pailleté feuilletine, and sea salt to the filling and blend well

5

Pre-crystallize, fill your bonbon shells, and let the filling set.

6

Cap the bonbons, let the chocolate crystallize, and enjoy!

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Five chocolate bars means you'd make it again tomorrow.

The Matsafello

Recipe Details

Components

Coconut and Milk Filling

Matsafello Filling

Instructions

Coconut and Milk Filling

Matsafello Filling

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