The Matsafello matsrajala.com · free bonbon recipes
Recipe by Mats Rajala Sharing is caring
The Matsafello The name is not the same, but the flavors are pretty close. Only cocoabutter and coconut in this creation though, no other fats that large manufacturers use to save money! Components Coconut and Milk Filling 200 grams (7.05 oz) desiccated coconut 200 grams (7.05 oz) whole milk powder 200 grams (7.05 oz) granulated sugar 50 grams (1.76 oz) cocoa butter 25 grams (0.88 oz) coconut oil 1 old vanilla pod (what’s left after you scrape out the seeds) If you want to improve the workability of the mass, add a pinch or two of lecithin powder. Matsafello Filling AW 0.2804 300 grams (10.58 oz) coconut and milk filling 30 grams (1.06 oz) flaked almonds 30 grams (1.06 oz) pailleté feuilletine 2 grams (0.07 oz) sea salt Instructions 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 Fill your bonbon shells, let the filling set. 6 Cap the bonbons, let the chocolate crystallize, and enjoy! Notes

The Matsafello

matsrajala.com · free bonbon recipes

Recipe by Mats Rajala

Sharing is caring

The Matsafello

The name is not the same, but the flavors are pretty close. Only cocoabutter and coconut in this creation though, no other fats that large manufacturers use to save money!

Components

Coconut and Milk Filling

200 grams (7.05 oz) desiccated coconut

200 grams (7.05 oz) whole milk powder

200 grams (7.05 oz) granulated sugar

50 grams (1.76 oz) cocoa butter

25 grams (0.88 oz) coconut oil

1 old vanilla pod (what’s left after you scrape out the seeds)

If you want to improve the workability of the mass, add a pinch or two of lecithin powder.

Matsafello Filling

AW 0.2804

300 grams (10.58 oz) coconut and milk filling

30 grams (1.06 oz) flaked almonds

30 grams (1.06 oz) pailleté feuilletine

2 grams (0.07 oz) sea salt

Instructions

Coconut and Milk Filling

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

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

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

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

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

Matsafello Filling

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

Crush the pailleté feuilletine into small pieces as well

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

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

Fill your bonbon shells, let the filling set.

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

Notes