Gourmet

Coconut chocolate rolls

November 26, 2014 08:44 AM

METHOD

 
  1. Empty condensed milk into two pans, half in each.
  2. Add 3/4 coconut powder to one.
  3. Add cocoa, milk powder, plain flour to the other.
  4. Add half butter to each pan.
  5. Add 2 drops of essence in each.
  6. Mix contents of each pan well.
  7. First place cocoa mixture on heat.
  8. Stir continuously with spatula till a soft lump forms and leaves sides of pan.
  9. Take off fire. Cool a little.
  10. Roll carefully, on a large sheet of butter paper.
  11. Dust with icing sugar to help rolling, if required.
  12. Put second pan to cook, similarly.
  13. When mixture is a soft lump, and leaves side of pan, take off fire.
  14. Cool a little, roll similarly. Invert with butter paper over cocoa layer, so both layers are one on top of the other.
  15. Carefully peel off paper.
  16. Make a tight roll of both, to form a Swiss roll.
  17. Spread remaining coconut powder on a dry sheet of butter paper.
  18. Cover rolls with coconut by rolling it in it. Chill roll for 3-4 hours, cut into thin half inch slices.
  19. Store in airtight container and refrigerate.
 
src:sify.com
 
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