Comments on: The Coconut Bar - In Progress http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html In LA, but Still Exploring Desserts Tue, 07 Oct 2008 08:40:24 +0000 http://wordpress.org/?v=2.6 By: The Coconut Bar May Have Just Gotten Even Cuter - Sweet Napa http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-19966 The Coconut Bar May Have Just Gotten Even Cuter - Sweet Napa Wed, 17 Oct 2007 09:11:39 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-19966 [...] It used to look like this inside, and was composed of Passion Fruit Marshmallow, 70% Dark Chocolate Ganache with Shredded Coconut and Rum-Soaked Macadamia Nuts enrobed in Bittersweet Chocolate: [...] [...] It used to look like this inside, and was composed of Passion Fruit Marshmallow, 70% Dark Chocolate Ganache with Shredded Coconut and Rum-Soaked Macadamia Nuts enrobed in Bittersweet Chocolate: [...]

]]> By: Sweet Napa » Blog Archive » The Scotch Bar http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-10252 Sweet Napa » Blog Archive » The Scotch Bar Sun, 20 May 2007 17:23:35 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-10252 [...] Spiced Caramel Nut Bar S’More Bar The Coconut Peanut Butter Bar Coffee Bar Malt Bar Banana Bar Beer Bar Orange Bar [...] [...] Spiced Caramel Nut Bar S’More Bar The Coconut Peanut Butter Bar Coffee Bar Malt Bar Banana Bar Beer Bar Orange Bar [...]

]]> By: Nina http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9490 Nina Sat, 05 May 2007 05:26:53 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9490 Thanks so much, Aaron! I've made strawberry preserves twice in the past couple of weeks, and the next time I get strawberries -- either Sunday or Wednesday -- I'm going to try the way that you described. The first time, I used the <a target="_blank" rel="nofollow" href="http://www.latimes.com/features/food/la-fo-encore041307,0,2054774,print.story?coll=la-home-food">LA Times way</a> (which macerates overnight at room temp and prescribes 1:1 fruit to sugar and w/ lemon, but I used about 1.2:1), and then the Christine Ferber way from Mes Confitures (with a bit less sugar and also lemon, and which macerated chilled overnight, then was simmered the next day and chilled, and then was cooked off the third day, with the syrup reaching 221 before you add the fruit and boil 5 mins). Both are good texture-wise and are gorgeous shades of red, but are really just too sweet; and I'm not convinced that 3 days is necessary. I'd read that JT uses about 20% sugar in conserves, but I just couldn't believe it compared to these other ratios! So glad to hear that it works without any further adjustments. Ferber uses homemade apple jelly to firm up some of her preserves, but I really dislike any fruit juices that are cut w/ apple juice, so I doubted I'd ever attempt those... and I couldn't see JT doing that. I do like the Ferber book for the combinations that she uses in her conserves -- like strawberry w/ passion fruit, chestnut w/ vanilla, and banana w/ bittersweet chocolate -- but I'm just going to use the book for ideas and while cutting down the sugar. Once I get the hang of it, I probably won't need the book anymore. I've only read about the legend of Lucero strawberries... and sounds great w/ vanilla and rosemary. Here in LA, at the Santa Monica Farmer's Market, I've been seeing Chandler's, Gaviotas, Camarosas, and a few poky baskets of frais des bois. Once I get confident w/ my method (and build up a store of plain strawberry preserves), I can't wait to play w/ different combinations... I like to think that my recent habit of compulsive sorbet making will come in handy for that. :) Thanks so much, Aaron! I’ve made strawberry preserves twice in the past couple of weeks, and the next time I get strawberries — either Sunday or Wednesday — I’m going to try the way that you described.

The first time, I used the LA Times way (which macerates overnight at room temp and prescribes 1:1 fruit to sugar and w/ lemon, but I used about 1.2:1), and then the Christine Ferber way from Mes Confitures (with a bit less sugar and also lemon, and which macerated chilled overnight, then was simmered the next day and chilled, and then was cooked off the third day, with the syrup reaching 221 before you add the fruit and boil 5 mins). Both are good texture-wise and are gorgeous shades of red, but are really just too sweet; and I’m not convinced that 3 days is necessary. I’d read that JT uses about 20% sugar in conserves, but I just couldn’t believe it compared to these other ratios! So glad to hear that it works without any further adjustments. Ferber uses homemade apple jelly to firm up some of her preserves, but I really dislike any fruit juices that are cut w/ apple juice, so I doubted I’d ever attempt those… and I couldn’t see JT doing that.

I do like the Ferber book for the combinations that she uses in her conserves — like strawberry w/ passion fruit, chestnut w/ vanilla, and banana w/ bittersweet chocolate — but I’m just going to use the book for ideas and while cutting down the sugar. Once I get the hang of it, I probably won’t need the book anymore.

I’ve only read about the legend of Lucero strawberries… and sounds great w/ vanilla and rosemary. Here in LA, at the Santa Monica Farmer’s Market, I’ve been seeing Chandler’s, Gaviotas, Camarosas, and a few poky baskets of frais des bois. Once I get confident w/ my method (and build up a store of plain strawberry preserves), I can’t wait to play w/ different combinations… I like to think that my recent habit of compulsive sorbet making will come in handy for that. :)

]]> By: Aaron http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9486 Aaron Sat, 05 May 2007 00:50:29 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9486 JT's jam/preserve classes are great. We worked with plums, but since then I've worked with a lot of fruit. I use a range of ratios 4.4:1 to 4.8:1, fruit:sugar, depending on the fruit, the time in the season, etc. I also add lemon juice to this, which really depends on how much acid I feel like the fruit has to begin with...no science there. This macerates overnight, which I do at room temp...I don't want my fruit near the fridge. However, if it's super hot out, I'll put it in the fridge. I cook it hard, per JT's suggestion. You want the water gone with the least amount of cooking time in order to keep the fruit "itself." Cooking time hovers around 20 minutes from BP, sometimes 18 others 23. It's done when you do the gel test and you like the consistency, but after you do it for a while, you can tell by tilting the pot and looking for a certain type of ripple. I don't add any pectin. Fruit has enough naturally. Therefore, some fruits set up stiffer than others. My kiwi jam from this winter is nearly the consistency of membrillo (ok not quite, but you get the point). Skin and seeds have pectin (as a rule), so things like blueberries set up stiffly, things like peeled peaches, not so much. As for jarring...Put the clean glass jars in the oven at 225 before you start cooking fruit. Takes them out, and fill with jam that has just come off the stove. Place them on a rack before filling (use gloves). Fill very high, leaving very little head space. Wipe the rim with a "VERY" clean sponge or rag, cap them, slide them to one side and don't disturb for at least one hour. They will seal because of all the heat in the jam and the jar... That process literally made the class worth every penny! No water bath, no tongs, no splashing... My latest endeavor was Lucero strawberries with vanilla bean and rosemary. Came out pretty well. JT’s jam/preserve classes are great. We worked with plums, but since then I’ve worked with a lot of fruit.
I use a range of ratios 4.4:1 to 4.8:1, fruit:sugar, depending on the fruit, the time in the season, etc. I also add lemon juice to this, which really depends on how much acid I feel like the fruit has to begin with…no science there.
This macerates overnight, which I do at room temp…I don’t want my fruit near the fridge. However, if it’s super hot out, I’ll put it in the fridge.
I cook it hard, per JT’s suggestion. You want the water gone with the least amount of cooking time in order to keep the fruit “itself.” Cooking time hovers around 20 minutes from BP, sometimes 18 others 23. It’s done when you do the gel test and you like the consistency, but after you do it for a while, you can tell by tilting the pot and looking for a certain type of ripple.
I don’t add any pectin. Fruit has enough naturally. Therefore, some fruits set up stiffer than others. My kiwi jam from this winter is nearly the consistency of membrillo (ok not quite, but you get the point). Skin and seeds have pectin (as a rule), so things like blueberries set up stiffly, things like peeled peaches, not so much.
As for jarring…Put the clean glass jars in the oven at 225 before you start cooking fruit. Takes them out, and fill with jam that has just come off the stove. Place them on a rack before filling (use gloves). Fill very high, leaving very little head space. Wipe the rim with a “VERY” clean sponge or rag, cap them, slide them to one side and don’t disturb for at least one hour. They will seal because of all the heat in the jam and the jar…
That process literally made the class worth every penny!
No water bath, no tongs, no splashing…
My latest endeavor was Lucero strawberries with vanilla bean and rosemary. Came out pretty well.

]]> By: Nina http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9379 Nina Wed, 02 May 2007 00:19:31 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9379 G - Thank you! I'm glad that you like my site. It's always good to hear from fellow Greystone people -- after moving down to LA, it brings back good memories of being up there! Though... hehe, I messed up my first batch of rochers so badly that I still classify them as tricky -- I think my chocolate was too cool and I didn't divide the chocolate well into three amounts for pouring onto the nuts... my last round had just about no chocolate. And of course, every one else's rochers looked great. Hmm... I've never used coconut oil or glycerin. Do they taste good and have good texture? I'm kind of reluctant b/c they seem almost like additives... I'm trying to keep an open mind about what to put in my candy bars, but I want them to be made with fresh ingredients and to have pure flavors... but at the same time, I realize that a lot of ingredients that I use are almost arbitrarily common; for instance, if I weren't familiar with cream of tartar or baking powder, I might see them as additives, but they're harmless and useful. G - Thank you! I’m glad that you like my site. It’s always good to hear from fellow Greystone people — after moving down to LA, it brings back good memories of being up there! Though… hehe, I messed up my first batch of rochers so badly that I still classify them as tricky — I think my chocolate was too cool and I didn’t divide the chocolate well into three amounts for pouring onto the nuts… my last round had just about no chocolate. And of course, every one else’s rochers looked great.

Hmm… I’ve never used coconut oil or glycerin. Do they taste good and have good texture? I’m kind of reluctant b/c they seem almost like additives… I’m trying to keep an open mind about what to put in my candy bars, but I want them to be made with fresh ingredients and to have pure flavors… but at the same time, I realize that a lot of ingredients that I use are almost arbitrarily common; for instance, if I weren’t familiar with cream of tartar or baking powder, I might see them as additives, but they’re harmless and useful.

]]> By: G http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9280 G Sun, 29 Apr 2007 22:47:19 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9280 Would a glycerin solution help the coconut softness? Coconut oil? I love your experiments, and reading about CIA B&P has been great. I graduated from Greystone ACAP in March '05. We only got three weeks on your side of the kitchen, so rochers and truffles were the extent of our candymaking. Would a glycerin solution help the coconut softness? Coconut oil?

I love your experiments, and reading about CIA B&P has been great. I graduated from Greystone ACAP in March ‘05. We only got three weeks on your side of the kitchen, so rochers and truffles were the extent of our candymaking.

]]> By: Nina http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9122 Nina Fri, 27 Apr 2007 07:37:05 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9122 Doug - hehe Thank you :) Aaron - The macadamia nut butter is a great idea (as is the fluffernutter model -- that didn't even occur to me before) - I'm going to experiment with that, and the proportion and placement of the coconut... and hopefully that'll help balance it all out. Catherine - Thanks! Doug - hehe Thank you :)

Aaron - The macadamia nut butter is a great idea (as is the fluffernutter model — that didn’t even occur to me before) - I’m going to experiment with that, and the proportion and placement of the coconut… and hopefully that’ll help balance it all out.

Catherine - Thanks!

]]> By: catherine http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9115 catherine Fri, 27 Apr 2007 00:17:00 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9115 Nina, you're killing me!!!! Yum! Nina, you’re killing me!!!! Yum!

]]> By: Aaron http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9053 Aaron Wed, 25 Apr 2007 15:56:52 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9053 You said it, so I'm not worried, but passion fruit can be so irritating to me because it is usually never very well balanced and ends up totally dominating other ingredients. I think Pierre Herme (gasp) even struggles with that one. If you want to move away from the ganache, what about using macadamia nut butter, or perhaps a combo of the two? That'd be a true riff on fluffer-nutter. You said it, so I’m not worried, but passion fruit can be so irritating to me because it is usually never very well balanced and ends up totally dominating other ingredients. I think Pierre Herme (gasp) even struggles with that one.
If you want to move away from the ganache, what about using macadamia nut butter, or perhaps a combo of the two? That’d be a true riff on fluffer-nutter.

]]> By: Doug Cress http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9052 Doug Cress Wed, 25 Apr 2007 15:48:19 +0000 http://www.sweetnapa.com/2007/04/23/the-coconut-bar-in-progress.html#comment-9052 it looks beautiful. i want to take a bite of it, NOW it looks beautiful. i want to take a bite of it, NOW

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