Comments on: The Coconut Bar, Again http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html In LA, but Still Exploring Desserts Mon, 15 Mar 2010 11:36:26 +0000 http://wordpress.org/?v=2.6 By: Natalie http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20255 Natalie Fri, 09 Nov 2007 04:54:13 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20255 Count me in for anything Coconut! Looks great Nina! Count me in for anything Coconut! Looks great Nina!

]]> By: Nina http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20060 Nina Fri, 26 Oct 2007 06:06:06 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20060 Thank you :) Now that I think about it, I've used the same knife to cut all of my bars -- it's a Global paring knife with a relatively thin blade that's very sharp. It's also somewhat wedge-shaped and rigid, unlike some other paring knives, so it cuts evenly and smoothly through the chocolate and filling. I try to cut slowly through the chocolate and then quickly through the fillings. It also has a very pointy tip, so when I'm being particular, I can remove a little of the debris (like what I left at the top of the marshmallow this time). Thank you :) Now that I think about it, I’ve used the same knife to cut all of my bars — it’s a Global paring knife with a relatively thin blade that’s very sharp. It’s also somewhat wedge-shaped and rigid, unlike some other paring knives, so it cuts evenly and smoothly through the chocolate and filling. I try to cut slowly through the chocolate and then quickly through the fillings. It also has a very pointy tip, so when I’m being particular, I can remove a little of the debris (like what I left at the top of the marshmallow this time).

]]> By: rainey http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20059 rainey Fri, 26 Oct 2007 05:53:04 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20059 Can I ask how you get such immaculate cross sections? It's just beautiful! And possibly more interesting. Can I ask how you get such immaculate cross sections? It’s just beautiful! And possibly more interesting.

]]> By: Nina http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20030 Nina Mon, 22 Oct 2007 19:12:35 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20030 Hello Leah, Thank you, and what a great question! When I began working on the candy bars, I had an idea of what individual flavors would be interesting to offer (and what isn't currently being sold), and then for each one, I thought about what other flavors go well with that one... the circumstances under which I usually have that flavor... and what people were doing with those flavors in cookbooks and on the web. And then from that brainstorming, I narrowed it down to what would make the most sense for the taste and the texture, and thought about practical considerations like sources and ease of using the ingredient. Then I would test out what I thought sounded good. Then I would either refine that combination or change what I didn't like about it into something that could be better. And I think that keeping the blog has helped a lot, too, b/c I would look back at dishes that I had and what I learned at school from the chefs. I didn't spend much time working or thinking about food as I was growing, so a lot of my perspective about it is more from recent experience and analyzing that... in as fun a way as possible. :) Hello Leah,
Thank you, and what a great question! When I began working on the candy bars, I had an idea of what individual flavors would be interesting to offer (and what isn’t currently being sold), and then for each one, I thought about what other flavors go well with that one… the circumstances under which I usually have that flavor… and what people were doing with those flavors in cookbooks and on the web. And then from that brainstorming, I narrowed it down to what would make the most sense for the taste and the texture, and thought about practical considerations like sources and ease of using the ingredient. Then I would test out what I thought sounded good. Then I would either refine that combination or change what I didn’t like about it into something that could be better.

And I think that keeping the blog has helped a lot, too, b/c I would look back at dishes that I had and what I learned at school from the chefs. I didn’t spend much time working or thinking about food as I was growing, so a lot of my perspective about it is more from recent experience and analyzing that… in as fun a way as possible. :)

]]> By: Nina http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20011 Nina Fri, 19 Oct 2007 18:41:21 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20011 Aaron -- Hehe Thanks :) Yes, I ditched the shredded coconut. I just couldn't think of a way for the texture to work in it, and the ganache seems to carry the coconut flavor well for the bar. There isn't much crunch now, but the outside chocolate layer gives a nice snap.... and eating it kind of reminds me of drinking a (um, room-temp) frozen drink... which is pretty enjoyable. :) Aaron — Hehe Thanks :) Yes, I ditched the shredded coconut. I just couldn’t think of a way for the texture to work in it, and the ganache seems to carry the coconut flavor well for the bar. There isn’t much crunch now, but the outside chocolate layer gives a nice snap…. and eating it kind of reminds me of drinking a (um, room-temp) frozen drink… which is pretty enjoyable. :)

]]> By: Leah http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20008 Leah Fri, 19 Oct 2007 15:03:03 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20008 Long time lurker, first time (I think) poster: just wanted to say how fascinated I am by your ability to develop such interesting (and presumably well-paired) chocolate bar flavours. I don't know if you've posted this or not, but what inspires you? What culinary background do you draw on? The latest effort looks divine! Long time lurker, first time (I think) poster: just wanted to say how fascinated I am by your ability to develop such interesting (and presumably well-paired) chocolate bar flavours. I don’t know if you’ve posted this or not, but what inspires you? What culinary background do you draw on?

The latest effort looks divine!

]]> By: Aaron http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20007 Aaron Fri, 19 Oct 2007 14:28:42 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20007 Yay...It's so much cuter!!! Not that it wasn't before, but now it's adorable. Did you ditch the shredded coconut, or can I just not see it? Yay…It’s so much cuter!!! Not that it wasn’t before, but now it’s adorable. Did you ditch the shredded coconut, or can I just not see it?

]]> By: Nina http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20004 Nina Fri, 19 Oct 2007 05:57:35 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20004 Thanks, Jamie! Happy tasters are my favorite tasters. :) Thanks, Jamie! Happy tasters are my favorite tasters. :)

]]> By: jamie http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20003 jamie Fri, 19 Oct 2007 05:45:47 +0000 http://www.sweetnapa.com/2007/10/18/the-coconut-bar-again.html#comment-20003 mmmmmmmmmmmmmm it was so tasty! thanks for the tastings nina!! mmmmmmmmmmmmmm it was so tasty! thanks for the tastings nina!!

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