Ruby Coco's Bar

level 1

Callebaut® ingredients

Ingredients	Preparation
200g grated coconut 200g sweet condensed milk	Mix well. Pour into silicone moulds.
Leave to rest in fridge overnight at 4°C. Unmould. Keep at room temperature.
400g Callebaut - Finest Belgian Ruby Chocolate - Couvertures - RB1 - callets - 2.5kg bag	Crystallise. Dip the bars in chocolate. Use the same chocolate to create decorations.
25g grated coconut	Sprinkle on top.