Guinea-Bissauan Chocolate Coconut Fudge

Ingredients

This adaptation of the original Lithuanian Tinginys replaces the traditional ingredients like condensed milk and biscuits with Guinea-Bissauan flavors. The use of dark chocolate and coconut milk adds a tropical twist to the fudge, giving it a unique taste that reflects the culinary traditions of Guinea-Bissau. We alse have the original recipe for Tinginys, so you can check it out.

• 400g (14 oz) dark chocolate, chopped 400g (14 oz) dark chocolate, chopped
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 100g (3.5 oz) unsweetened shredded coconut 100g (3.5 oz) unsweetened shredded coconut
• 100g (3.5 oz) unsalted butter 100g (3.5 oz) unsalted butter
• 100g (3.5 oz) granulated sugar 100g (3.5 oz) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat: 18g (Saturated Fat: 12g)
• Carbohydrates: 22g (Sugar: 16g)
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a heatproof bowl, combine the chopped dark chocolate, coconut milk, shredded coconut, unsalted butter, granulated sugar, vanilla extract, and a pinch of salt.
2. 2.
   Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.
3. 3.
   Stir the mixture constantly until the chocolate and butter have melted and the ingredients are well combined.
4. 4.
   Remove the bowl from heat and let the mixture cool slightly.
5. 5.
   Line a square baking dish with parchment paper, leaving some overhang for easy removal.
6. 6.
   Pour the fudge mixture into the prepared baking dish and spread it evenly.
7. 7.
   Refrigerate the fudge for at least 4 hours, or until firm.
8. 8.
   Once firm, remove the fudge from the baking dish using the parchment paper overhang and cut it into bite-sized squares.
9. 9.
   Serve and enjoy!

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa solids for the best flavor and texture.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Shredded coconut — Toast the shredded coconut in a dry skillet over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• For a more intense coconut flavor, add a few drops of coconut extract to the fudge mixture.
• Sprinkle some toasted shredded coconut on top of the fudge before refrigerating for an extra touch of texture.
• Experiment with different types of dark chocolate, such as flavored or spiced varieties, to add a unique twist to the fudge.
• Store the fudge in an airtight container in the refrigerator for up to one week.

Serving advice

Serve the Guinea-Bissauan Chocolate Coconut Fudge as a delightful dessert after a Bissauan-inspired meal. Pair it with a cup of freshly brewed coffee or a glass of coconut water for a truly tropical experience.

Presentation advice

Arrange the bite-sized fudge squares on a serving platter or in decorative boxes lined with parchment paper. Dust them with cocoa powder or sprinkle some additional shredded coconut on top for an elegant touch.