How to Make Bounty Chocolate

Ingredients

• 4 cups shredded coconut
• 1 large can sweetened condensed milk
• Half a kilo, or 500 g, chocolate of any kind (milk chocolate or dark, as desired)
• 1 teaspoon cornstarch
• A pinch of salt
• Note:
• The secret to successful Bounty is to refrigerate it after shaping and again after coating it with chocolate so it comes out firm.
• To make sweetened condensed milk at home from Fatima, click the link

Method

1. In a large bowl, combine the sweetened condensed milk, cornstarch, salt, and coconut, and stir with a large spoon until the mixture comes together and forms a Bounty dough.
2. Shape the Bounty mixture into rectangles or balls, as desired. Shape it by hand, then place it on a tray lined with parchment paper and refrigerate for a short while until the dough firms up.
3. Meanwhile, prepare the chocolate by making a bain-marie until it melts. Place a large bowl one-quarter full of water over low heat until it warms, then place another bowl containing the chocolate on top, making sure the bottom of the bowl with the chocolate does not touch the water. Stir the chocolate until it melts completely, then remove it from the heat.
4. Dip the Bounty pieces into the melted chocolate using a fork or a slotted tablespoon.
5. Transfer the Bounty from the melted chocolate to a tray lined with parchment paper and refrigerate for 30 minutes until set and the outer chocolate coating dries.
   Timers: 30 min
6. Remove any chocolate that gathers at the bottom, then serve the Bounty.