"He made me do it"

[Mrs Trellis]

...for the chocolate try Aldi's Moser Roth Peruvian 85% Cocoa Organic dark choccy. Low sugar too @13%.

 

[tony from suffolk]

I gave this a go, managed to pick up some of the condensed coconut milk at Booths here in Keswick, plus a couple of bars of the 70% Lindt choccy. We had some flaked, roasted coconut from Grapetree in the cupboard, so I broke that up a bit whilst mashing it up with the condensed milk. Made it into rough blocks, in the freezer. Melted the choc in a bowl over boiling water & dunked the frozen bars in, then onto greaseproof paper & into the fridge.

I ran a bit shy of chocolate, & they lack a bit of the smoothness of the proper things, but they don't half taste good! Many thanks to Ms LadyMud for the recipe…

 

[pwhole]

A further critical update - with a shred of hope for the future:

https://news.stv.tv/world/fans-devastated-as-mars-chocolate-discontinues-the-dark-chocolate-bounty

I'm halfway through making my first batch finally, so will report back as soon as they're ready.

Of course, this could all backfire horribly for Mars if their most loyal fans all realise they can make their own for a fraction of the price. And with subtle improvements - like black Provençal glace cherry pieces...

 

[pwhole]

Here you go - as with everyone else, not great shapes, but I guess a cookie-cutter might be better. But dipping them in chocolate doesn't help either - if only I had a manufacturing plant! But I have to say they taste amazing - especially with a few chopped glacé cherries in there. I put the toasted coconut through the blender, but left it well above desiccated size, and left some pieces even larger, just to stop it getting too dense. Also I used almost two bags of the stuff - it's pretty much a match in grams of coconut to condensed milk, which was 375g. So with 200g of Lindt cooking chocolate, I've pretty much got a kilogram of Bounty.

It definitely tastes more coconutty than the bought version, and is just the right amount of sweetness with two tablespoons of the icing sugar added, and a pinch of salt of course. The texture is slightly denser too, but it's hardly a deal-breaker, and I could just leave them less time in the blender next time. But I'm really chuffed with my first attempt, and they could easily get far more exotic

 

[Mealy]

Inspired by pwhole's comment on the Cave Snacks thread:
"Sadly dark chocolate Bountys seem to have been discontinued by Mars - tragedy, as I find the milk choc ones just too cloying. I'm already considering making my own."
. . . I've just made thirty (yes, 30) dark chocolate bounty bars! Unfortunately, I then remembered that no-one else here likes coconut. I've eaten two already, and whilst they are delicious, I'm not sure I fancy another 28.

So, what has UK Caving "made" you do?

Nothing to do with Chocolate or Coconut... But I think UKcaving made many of us spend far to long "investigating" a certain meme maker.

 

[pwhole]

My Bountys are getting better as they mature in the fridge - I just got back and had one, and the flavour is now wonderful rather than just good. Mars may have lost a customer, even if they do bring them back eventually, as making them was almost as enjoyable as eating them.

 

[LadyMud]

You won't be so enthusiastic after the 29th one . . .

 

[pwhole]

We'll see about that - my endless capacity for sweets is legendary 💪

 

[pwhole]

Oops! I did it again. And this time with more Provencal cherries!

750g in total...😇

 

[pwhole]

That's pretty much actual size too, so they're pretty hefty - probably both bars of a Mars version, and I have to say, they taste better - certainly more coconutty. This time I used 70% dark to offset the sweetness a bit. So good.

 

[LadyMud]

Mmmm . . . coconut and cherries! Sounds a bit like the now discontinued Cabana Bar

 

[pwhole]

Exactly - I've thought this through! But I bet Cabana's didn't have these cherries

https://www.waitrose.com/ecom/products/cooks-ingredients-glace-cherries/392125-55121-55122