The Coconut

Ingredients in boldface have separate recipes, which follow the main recipe.

• Haupia Sorbet
• Lilikoi Sauce
• Coconut Shells:
• 6x 4″ rubber balloons
• 1 lb bittersweet chocolate
• 1-1/4 cups coconut flakes, toasted
• Mixed Tropical Fruits:
• 1 banana, sliced
• 1/2 mango or papaya, diced
• 1/4 pineapple, diced
• 1/2 cup diced fresh or canned lychees
• 2 starfruit, sliced
• Assembly:
• 1/4 cup melted bittersweet chocolate
• garnish: 6 mint springs

Coconut Shells: Line a baking sheet with parchment or waxed paper. Inflate the balloons to a diameter of about 4″ and tightly secure the ends. In the top of a double boiler, melt 2/3 of the chocolate to 120 F on a candy thermometer. Add the remaining chocolate and mix with a spatula until completely melted.

Dip the rounded (non-stem) half of each balloon in the chocolate, rotating to cover thoroughly, and sprinkle with toasted coconut. Set the half-covered balloons at an angle on the prepared backing sheet until the chocolate sets and is hard. Pop the balloons; remove and discard all the rubber pieces. Freeze the shells until you are ready to use them.

Using a Tbsp, carefully spoon the sorbet into the chocolate shells and gently pack down. Carefully scoop out the center of the sorbet to resemble the coconut meat and smooth out the edges using a spatula or knife. Return to the freezer.

Mixed Tropical Fruit: In a bowl combine the banana, mango or papaya, pineapple, lychees, and starfruit. Refrigerate until needed.

To serve, spoon the melted chocolate onto the center of individual plates and, while still warm, top with the coconuts; as the chocolate hardens it will secure the coconuts in place. Divide the mixed fruit among the plates, in and around the coconut. Drizzle with the Lilikoi Sauce and garnish with mint sprigs.

Haupia Sorbet

• 3 cups extra-rich (25%) coconut milk, or canned unsweetened coconut milk
• 1-1/2 cups water (if using extra-rich coconut milk) or canned unsweetened coconut milk
• 3 cups Simple Syrup

In a bowl thoroughly combine the coconut milk, water, and syrup. Transfer to an ice cream machine and freeze according to the manufacturer’s directions.

Simple Syrup

• 1-1/3 cups water
• 1/2 cup corn syrup
• 2-1/4 cups sugar

In a saucepan bring all ingredients to a boil. Boil for 5 minutes, strain, cool. Makes 4 cups.

Lilikoi Sauce

• 1/4 cup passion fruit puree with seeds
• 1-1/2 Tbsp sugar
• 1/2 cup water, divided
• 1/2 Tbsp cornstarch

In a saucepan bring the passion fruit, sugar, and all but 1 Tbsp water to a boil. In a cup, mix the cornstarch with the remaining water until dissolved, and add to pan. Cook until the sauce is slightly thickened and coats the back of a wooden spoon. Chill.

Hawaiian Vintage Chocolate Crunch Bars

Ingredients in boldface have separate recipes, which follow the main recipe.

• Macadamia Nut Brittle
• 1/4 cup macadamia nut oil, or vegetable oil
• 12 oz gaufrette cookies (about 50)
• 1-1/2 lbs Hawaiian Vintage milk chocolate
• 1-1/4 lbs Hawaiian Vintage dark chocolate
• 2-1/2 cups heavy whipping cream
• 4 tsp macadamia nut liqueur
• Anglaise
• Chocolate Sauce
• 1/4 cup cocoa powder, for dusting
• 1 cup raspberries (or other fresh fruit) for garnish

Grease a baking sheet and spatula. Line a 9×13 pan with plastic wrap. Prepare the brittle.

Place the brittle in a kitchen towel and crush with a rolling pin or mallet. Transfer to a bowl and add the oil.

Place the gaufrette cookies in a kitchen towel and crush with a rolling pin or mallet. Add to the brittle in the bowl. In the top of a double boiler, melt the milk chocolate. Add to the bowl. Stir well and transfer the mixture to the plastic wrap lined pan. Refrigerate until needed.

In the top of a double boiler, melt the dark chocolate. Transfer to a clean bowl. When cool, fold in the cream, add the liqueur, and mix thoroughly. Spread over the milk chocolate mixture in the pan and refrigerate for at least 2 hours, preferably overnight.

Remove the chocolate from the pan and transfer to a flat work surface. Remove and discard the plastic wrap. Cut the chocolate into oblong bars or the desired shapes. Dust with cocoa powder before serving.

Prepare the Anglaise and the Chocolate Sauce.

To serve, spoon a pool of Anglaise on individual plates. Swirl in the chocolate sauce. Artistically arrange pieces of the crunch bar in a pile next to the Anglaise. Garnish with berries. Serves 6 to 8.

Macadamia Nut Brittle

• 1 cup diced macadamia nuts
• 1/4 cup water
• 1 cup brown sugar
• 1/2 cup corn syrup
• 1/4 cup butter
• 1/2 tsp vanilla extract
• 1 tsp baking soda, sifted

Preheat the oven to 250 F. Place the nuts on an ungreased baking sheet and toast for 10 minutes.

In a heavy-bottomed saucepan over medium-high heat, combine the water, sugar, corn syrup, and butter. Heat until the mixture reaches 280 F on a candy thermometer. Add the vanilla and toasted nuts. Carefully stir in the baking soda — use caution as the mixture will bubble up. Immediately pour onto the greased cookie sheet and spread evenly with the greased spatula. When it is cool enough to touch, by hand carefully pull out the brittle to make it thinner. Let cool.

Anglaise

• 4 egg yolks
• 1/4 cup sugar
• 1 cup milk
• 1 vanilla bean, halved lengthwise & seeds scraped

In a bowl whisk together the egg yolks and sugar. In a saucepan bring the milk, vanilla bean, and vanilla beans to a boil. Stir 1/2 cup of the hot milk into the egg mixture, then pour the egg mixture back into the saucepan. Reduced the heat to medium. Cook, stirring constantly, until the mixture thickens and coats the back of a wooden spoon; do not overcook. Strain into a stainless steel bowl and place in an ice bath to cool. When cool, stir once more and refrigerate until needed.

Chocolate Sauce

• 4 oz Hawaiian Vintage dark chocolate
• 1/4 cup heavy whipping cream

Place the chocolate in a small, deep bowl. In a saucepan, bring the cream to a boil. Pour over the chocolate and stir until smooth. Keep at room temperature until ready to use; heat over a water bath if the sauce becomes too thick and cold.

Jay got this recipe from The Cake Bible (ISBN 0-688-04402-6), by Rose Levy Beranbaum. If you want to make serious cakes, this is THE book.

Triple Chocolate Cake

• 1 recipe Light Whipped Ganache, preferably made with extra bittersweet chocolate
• 1 recipe Moist Chocolate Genoise, top and bottom crusts removed
• 1 recipe Syrup, flavored with Frangelico
• 1 recipe Chocolate Praline Sheets

Cake Assembly:

Frost the cake directly on a serving plate, using strips of wax paper slid under the sides. Or use a 9″ cardboard round as a base. Place a dab of ganache on the base to attach the cake.

Sprinkle 1/4 cup syrup on each side of cake layers.

Place 1 layer on the plate or cardboard – support the layer when lifting it with a spare cardboard round. Sandwich the layers with 1 cup ganache. Reserve 1/4 cup ganache to attach the praline sheets and frost the top and sides of the cake with the remainder.

Applying the praline sheets:

NOTE: This was an adventure for Jay and Greg. Some day I’ll get them to comment on this.

A warm room (80-85 F) will make the sheets more flexible. Any leftovers can be remelted, re-tempered, and cut into decorative shapes.

Begin by laying each sheet on the counter and peeling off its top layer of paper. Lift up 1 sheet, side against the cake, curving it gently to mold against the side. Carefully peel away the wax paper. Place a dab of frosting near the edge of the sheet and attach a second sheet, overlapping the first.

Continue with remaining sheets until the cake is completely surrounded. Note: Only 4 sheets are needed to encase a 9″ cake so there are 2 extra in case of breakage.

If the room is warm enough the sheets will begin to curve downward toward the center of the cake. Coax them gently into graceful, undulating shapes, allowing their natural inclination to be your guide. If the cho9colate remains resolutely rigid, wave a hair drier (set on warm) briefly and evenly over the sheets. Stop before they appear to have softened and wait a few moments as it is easy to apply too much heat and melt the chocolate.

To this day this process feels slightly scary, slightly risky, and delightfully creative! A word of reassurance: Whatever happens, however it winds up looking, the sheets are always delicious.

A breath of powdered sugar contrasts nicely with the dark chocolate. For the finest possible dusting of sugar, place a few spoonfuls in a fine strainer and flick the side with your finger.