Magnificent Gaudens
Magnificent Gaudens is a sophisticated dessert made with Brazil nut coconut candy flavored with cumaru, molded into bars and covered with Gaudens 53% milk cocoa chocolate. The combination of the strong flavor of the nuts with the creaminess of the chocolate creates a delicious sweet, perfect for special occasions.
City: Belém
Category: Dessert
Chef: Fabio Sicilia
Difficulty
3/5
Prep Time
25 minutes
Total Time
150 minutes
Servings
12 medium bars
Ingredients
• 200g Brazil nuts (roughly crushed)
• 200g sugar
• 100ml water
• 1 tablespoon unsalted butter
• 300g Gaudens 53% cocoa milk chocolate (for the topping)
• 1 pinch of grated cumaru (approximately 1/4 of a cumaru bean)
• A pinch of salt
For the Brazil Nut Coconut Candy:
1. Prepare the syrup: In a pan, add the sugar and water. Cook over medium heat, without stirring, until the syrup forms a medium-thread consistency.
2. Add the nuts: As soon as the syrup reaches the thread consistency, add the crushed Brazil nuts, butter and salt. Stir constantly until the mixture begins to come away from the bottom of the pan.
3. Flavor with cumaru: Add the grated cumaru and mix well to incorporate the woody and exotic aroma of the cumaru.
4. Shape the bars: Pour the mixture into a rectangular pan lined with parchment paper, spreading it out so that it is approximately 1.5 cm thick. Let it cool until it sets.
5. Cut: After it has cooled, cut the coconut candy into bars of the desired size.
For the Chocolate Coating:
1. Melt the chocolate (simple option): Melt the Gaudens 53% cocoa milk chocolate in a bain-marie. Place the chopped chocolate in a heatproof bowl over a pan of hot water (without the bowl touching the water). Stir until the chocolate is completely melted.
2. Temper the chocolate (optional):
(Tempering: Tempering ensures that the chocolate has a firmer, glossy texture when it cools, ideal for coating sweets.) To temper:
- Melt two-thirds of the chocolate in a bain-marie until it reaches 45-50°C.
- Remove from the heat and add the remaining third of chopped chocolate, stirring constantly until the temperature drops to about 28-29°C.
- Return the chocolate to the bain-marie quickly and heat gently until it reaches 30-31°C (do not exceed this temperature). The chocolate is now tempered and ready to use.
3. Coat the bars: Dip each coconut candy bar in the chocolate (tempered or not), covering it completely. Use a fork to remove and let the excess chocolate drip off.
4. Cool: Place the chocolate-coated bars on a tray lined with parchment paper and refrigerate for 1-2 hours, or until the chocolate is firm.
Finishing:
1. Serve: Serve the Magnificent Gaudens bars as a sophisticated dessert that combines the striking flavor of Brazil nuts, the unique aroma of cumaru, and the smoothness of Gaudens 53% milk cocoa chocolate.
Tempering the chocolate adds extra shine and a crispier texture to the dessert, ideal for an even more refined presentation!
Votes 703
Gallery
