When I say I love Chef Dudu’s work, I mean it. He is so innovative with his recipes and is very open to experimentation. I did not hesitate to contact him to get involved in our christmas recipe countdown. His message to me was “This is absolutely an unorthodox one I must say. I pulled it and it came out right. The idea was pulled from the thoughts of Bounty, Snickers, Garri, Peanuts (Groundnuts) and Coconut. I call this one Garri Chocolate Bar” For our 2nd Christmas dessert recipe, Chef Dudu brings you Garri Chocolate Bar. Follow Chef Dudu on Instagram
Ingredients
– Garri, white preferable (Cassava)
– Chocolates (white, dark, any depending on preference)
– Brown sugar, not compulsory, any is fine
– Coconut milk
– Peanuts aka groundnuts
– Honey
Method
Empty the coconut milk in a small pan. then set to steam on low heat.
Chop the chocolates into flakes and poured into the hot milk, added some brown sugar to taste and allow to simmer on very low heat.
On the other side, my peanuts were ready from the oven and cooled, caramelised with honey and brown sugar.
Add some brown sugar to the garri, mix with the boiled coconut milk to form a paste.
Clean the pan and wrap it with parchment paper to prevent the chocolate from sticking to the pan. If you can’t get parchment paper, foil paper or polytene film (nylon) would do.
Pour some of the melted chocolate in the pan to form a base, followed by the garri paste as a second layer and then a spread of the caramelised peanuts as a third layer and lastly another round of the melted chocolate.
Allow to cool for about 5 mins then sprinkle some white chocolate flakes all over.
Place in the fridge to cool and solidify overnight, remove from the pan gently, unwrap and cut to shape.
It taste really good with a savoury sensation ….best served cooled.
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