Chocolate Coconut Slice | Most Popular Recipe (2024)

FAQs

How to cut caramel slices without the chocolate cracking? ›

How do you keep chocolate from cracking when cutting? Add 1 tablespoon of oil to the melted chocolate – this makes the chocolate topping slightly softer so it doesn't crack!

2 Ways to Prevent Chocolate Coating from Cracking

A good place to start is by adding 1 part of neutral vegetable oil to every 6 parts of chocolate. I.e., for 1 kilogram of chocolate, add 150 grams of vegetable oil such as grape seed or sunflower oil.

You can use whole milk, almond milk, or evaporated milk in place of heavy cream. You'll need to cook it for a couple more minutes longer after you add it so it can thicken up a bit. Try adding vanilla extract to your caramel sauce for a boosted flavor.

Add a small amount coconut oil or vegetable oil to the melted chocolate before pouring over the slice. This helps to stop the chocolate from cracking when sliced. Allow the slice to set in the fridge (preferably overnight before cutting).

Keep in mind, a few seconds can turn your pan of smooth chocolate into a gritty, inedible mess if the temperature gets much higher than 112 F during melting. Over-melting chocolate (aka overheating) is the most common mistake. Burning cocoa (cocoa butter) particles makes them sticky.

for every one cup of chocolate chips, I either use half a teaspoon of vegetable oil. or one tablespoon of coconut oil. microwave in 22nd intervals. stir very well between so that it doesn't burn. when it looks like this, stop heating it and just stir till it finishes melting.

In our co-rankings, the serrated knife was a perfect 10/10, followed by a rolling pin (7/10); a chef's knife (5/10); food processor (4/10); and bench knife (3/10). When it's time to chop chocolate, grab a serrated knife.

The best way to cut the caramels is when they are cold from the fridge. Use a super sharp knife, and mark out your cuts before you make them. I find it easiest to cut the whole pan into strips first with vertical cuts, then make the four horizontal cuts.

If you have added too much butter to your caramel sauce, you may find that it is too oily or it might even begin to separate. To fix this, add 1 tablespoon of either water or milk and stir while cooking over medium heat. Adding 1-2 Tbsp of a simple cornstarch slurry may fix the problem, as well.

It depends if it is curdled because your dairy was spoiled, the sugar crystallized or the fat separated.

Why is my caramel slice grainy? ›

Caramel becomes grainy when the sugars crystallize, a process that happens when the melted sugar splashes up onto the cold sides of the pan. It loses its moisture and turns back into a sugar crystal. If this crystal touches the melted mass, it causes a chain reaction and the caramel will seize up and become grainy.