Making coconut squares leads to chocolate-covered fingers, no matter how many forks are prepared. The sponge is best when the glaze has soaked into its edges while the centre remains light.
Method, step by step
- Bake honey sponge cake, cool completely and cut into regular cubes.
- Melt the chocolate with butter and a little milk into a thin, glossy glaze. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Dip the cubes quickly in the chocolate, then roll in coconut. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Leave to set on a wire rack; the corners may disappear for tasting purposes. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
Practical tips and common mistakes
- Bake the sponge cake the day before; the slightly sticky cube does not fall apart in the chocolate bath.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
