Valrhona chocolate burfi with toasted coconut Recipe - bhaarat recipe

Burfi is a common Indian confection that is generally made with condensed milk and sugar. Here is my version prepared with my favourite chocolate. Valrhona is an expensive and exotic bittersweet chocolate from Belgium; my favourite to use when making chocolate sweets. It is definitely worth trying out when making desserts and it’s easy to find in gourmet stores. However, any popular brand of bittersweet chocolate available in your supermarket can be used to make this dish. I have used toasted coconut to lend an Indian twist. You can use hazelnut shavings, or a mixture of crushed dried fruits and nuts, raisins, cashews and almonds for this recipe.

Ingredients:

1 cup (200 g) sugar 

½ cup (125 ml) water 

1 lb (500 g) almond paste, broken up into small pieces 

1 cup (210 g) clarified butter 

1 cup (200 g) Valrhona chocolate, melted 

¼ cup (25 g) almonds, ground 

½ cup (50 g) grated sweetened coconut, toasted  

1 tablespoon confectioners sugar

How to make Valrhona chocolate burfi with toasted coconut?

1. Combine the sugar and water in a heavy-bottomed medium saucepan and boil together until a candy thermometer registers 225ºF (105ºC) and a small amount of the syrup forms a thin thread when pressed between the thumb and forefinger. 

2. Reduce the heat to medium and stir in the almond paste with ¼ cup (52 g) of the clarified butter. Stir in the rest of the clarified butter slowly until all of it has been absorbed. Keep stirring over medium to medium-low heat. The mixture will become a single mass. 

3. Lower the heat and continue stirring until the mixture becomes porous and starts to appear drier, about 10 minutes. Add the melted chocolate and mix to incorporate. 

4. Spread the mixture into a 9-in (23-cm) square baking pan and press to compact and even the surface. Immediately sprinkle with the almonds and coconut, gently pressing them into the surface. While still warm, cut into small square or diamond shapes. Dust with sugar and serve at room temperature. This can be stored covered at room temperature for up to a week.