Fudge de coco tostado - Porohuka Kokonati

Ingredientes

• 2 1/3 C (185 g) kokonati pūtī (desiccated coconut)
• 65 g pata (butter)
• 1/2 C (100 g) huka hāura (brown sugar)
• 1/2 C (125 ml) kirīmi (cream)
• 1/4 tsp tote (salt)
• 2 tsp (10 ml) wanira (vanilla)
• 1/2 C (80 g) puehu huka (icing sugar)
• 3/4 C (200 g) pata nati (any nut butter you want, the one I used was a seeded peanut butter)
• 140 g tiakarete parauri kua tapahia (chopped dark chocolate)
• 3 tbsp (45 ml) kirīmi (cream) or 2 tbsp miraka (milk)
• 1/4 C (40 g) pīnati kua tapahia (chopped peanuts)
• 5 karamea tiakarete (chocolate caramels, chopped in to small cubes)
• 3 poihanapere tauraki-tio (freeze-dried boysenberries)

Preparación

1. 1

   --- Preheat the Oven: ---

2. 2

   Preheat the oven to 140 °C bake setting or 130 °C fan bake setting.

3. 3

   --- Toast the Coconut: ---

4. 4

   Sprinkle the kokonati pūtī (desiccated coconut) on to a baking tray and bake for around 10 minutes. This can also be done in a dry frying pan, set over medium heat. Heat and stir regularly to stop it from burning.

5. 5

   Once the kokonati pūtī (desiccated coconut) has toasted, remove it from the heat and set it aside.

6. 6

   --- Make the Caramel: ---

7. 7

   Add the pata (butter) to a pot or pan and gently melt it.

8. 8

   Once it has melted add the huka hāura (brown sugar) and simmer until the butter and sugar have united in to a simple caramel.

9. 9

   Pour in the kirīmi (cream) and tote (salt).

10. 10

    Simmer over medium heat for 3-4 minutes until thick, stirring occasionally.

11. 11

    Once it is thick, remove from the heat and cool for 5 minutes.

12. 12

    --- Combine all the ingredients: ---

13. 13

    Add the toasted kokonati pūtī (desiccated coconut) and puehu huka (icing sugar) in to a bowl. Kaurorhia (stir it up).

14. 14

    Add in the slightly cooled karamea (caramel), wanira (vanilla) and pata nati (nut butter) and stir it all together.

15. 15

    --- Add the Toasted Coconut Fudge to the Tin: ---

16. 16

    Press the fudge firmly in to a 20 cm x 15 cm slice tin lined with baking paper.

17. 17

    Whakamātaohia (refrigerate) as you make the topping.

18. 18

    --- Melt the Chocolate Topping: ---

19. 19

    Pour around 4 cm of water in to the bottom of a medium pot. Bring it to a simmer over a low heat, you don't want a wild boil here, just a smooth simmer.

20. 20

    Chop the tiakarete (chocolate) in to fine pieces. Add it all to a heat proof bowl along with the kirīmi (cream) or miraka (milk).

21. 21

    Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.

22. 22

    Melt all of the ingredients together, stirring occasionally until smooth.

23. 23

    --- Add the Chocolate on to the Fudge: ---

24. 24

    Pour the kirīmi tiakarete (chocolate ganache) over the slightly chilled porohuka kokonati (coconut fudge). Spread it out to so covers all of the porohuka (fudge).

25. 25

    Sprinkle over the pīnati (peanuts), karamea tiakarete (chocolate covered caramels) and poihanapere tauraki-tio (freeze-dried boysenberries).

26. 26

    --- Refrigerate: ---

27. 27

    Whakamātaohia (refrigerate) for 20 - 30 minutes, until the chocolate is set.

28. 28

    --- Store the Toasted Coconut Fudge: ---

29. 29

    This will keep well in a sealed container in the fridge for around a week.