Equipment
Preparation 1: Hand blender, fine sieve, induction stove, pot and whisk
Preparation 2: Induction stove, pot and whisk
Preparation 3: Hand blender, fine sieve, induction stove, pot and whisk
Preparation 4: Fine sieve, plastic scraper
Preparation 5: Chocolate bar mould, temperature gun, bench scraper”

 

Coconut Namelaka

 

  1. Bloom gelatine in cold water.
  2. Bring coconut milk, cream, glucose and pandan leaves to a simmer.
  3. Blend mixture using a hand blender and strain using a fine sieve.
  4. Pour sieved mixture over white chocolate and gelatine.
  5. Mix until fully combined, set in fridge overnight.

 

Gula Melaka Caramel

 

  1. Rub lemon juice into sugar.
  2. Heat sugar over a stove until an amber colour is achieved.
  3. Add in finely chopped Gula Melaka, stir until melted.
  4. Pour in warmed cream while whisking quickly.
  5. Whisk in butter until combined. Set in fridge overnight.

 

Corn Namelaka

 

  1. Bloom gelatine in cold water
  2. Bring milk, cream and cream corn to a simmer.
  3. Blend mixture using a hand blender and strain using a fine sieve.
  4. Pour sieved mixture over white chocolate and gelatine.
  5. Mix until combined, set in fridge overnight.

 

Red Bean Paste

 

  1. Mash 100g of red beans through a sieve to obtain a smooth paste.
  2. Fold in the other 100g of whole red beans into the paste.

 

Dark Chocolate Shell

 

  1. Temper sufficient dark chocolate to coat the mould.
  2. Pour tempered chocolate over the chocolate bar mould. Remove excess to create a thin chocolate bar shell.

 

Assembly

 

    1. Ensure all components are ready.
    2. Fill the chocolate bar shell with the prepared fillings randomly.
    3. Close the mould with the remaining tempered chocolate, scrap off excess and let it cool.
    4. Tap the mould on the counter to remove chocolate bar.