Homemade bounty bars with a refreshingly tangy twist of lemon zest and beautiful vanilla dots.
Bounty bares with milk chocolate, lemon zest and vanilla
16 bars
200 g sweetened condensed milk
130 g shredded coconut
Seeds from 1/2 vanilla bean
Zest from 1/2 lemon
250 g good quality milk chocolate (I use Jivara 40% from Valrhona)
Pistachios and violette sugar for decoration
Mix condensed milk together with coconut, vanilla seeds and lemon zest. Form 16 equal-size bars and place them on a plate. Chill in the fridge for 30 minutes. Melt (and temper, preferably) the milk chocolate and coat the bars with chocolate before sprinkling with finely chopped pistachios and violette sugar. Let the chocolate set, and store the bounty bars in the refrigerator until serving.
