Making Coconut Cubes usually starts peacefully, and then someone will surely ask "when can you taste it?". Honey sponge in chocolate sauce, rolled in coconut. The hand is sticky, life is beautiful. By the time it is served, everyone in the kitchen usually volunteers to be a quality inspector.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Bake honey sponge cake, cool completely and cut into regular cubes. Work on a stable cutting board and aim for uniform pieces so that the raw materials soften evenly.
- 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.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
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.