Bake or No Bake
I have been experimenting with no bake chocolate bars for some time now. However, a few weeks ago was the first time a shared a no bake recipe with Green Flash Cosmic Ristretto chocolate bites. The reasoning behind this is that I wasn’t sure if adding few drops of craft beer into a recipe loaded with sugar and not baking it would qualify as a craft beer recipe. I was hesitant at first considering this website is called Baking Brew and no baking is happening in this recipe. I got over that sentiment real quick however. After looking plenty of ganache and reduction sauce recipes, I found the confidence to go ahead and publish no bake craft beer recipes without feeling as though I am pandering to flavor profiles without seeming genuine why I create these recipes and this website in the first place!
All about that Coconut
Unlike the Cosmic Ristretto Chocolate bites, I wasn’t feeling bold coffee flavors. I have described the last 3 recipes that I have created as bold and I am starting to loses sight of what that means. This time, I wanted smooth as butter… coconut butter that is. A few weeks ago while in Costa Mesa, I had the opportunity to visit Barley Forge Brewing Company. Along with an eccentric jazz band and Red Flags, a card game where you find the perfect date regardless of their past baggage, the one thing that stood out at the brewery was their stout named the Patsy. This coconut rye stout isn’t about bold coffee flavors. Rather, it starts out very smooth. The coconut and rye comes in hard with the assist here. The carbonation is low and helps with the smoothness. The profile of this beer makes it a great candidate for a no smooth no bake chocolate recipe.
Smoother Than Expected
The initial reaction after take it out of the fridge is that it looks hard and brittle, and it was considering it just came out of a very cold place. However, this is an illusion. The moment you place this into your mouth, it will instantly melt. I held it in my mouth until all the coconut cream almost dissolved and then slowly chewed on the chocolate casing. It was an experience that I regret waiting so long to publish. Although I was mostly getting off the texture alone, I can’t deny the coconut flavors. The added coconut butter on top of coconut extract was a redundancy implemented into this recipe to remind you that coconut is the boss here! The coconut flakes and walnuts added an extra crunch which almost got in the way as I was riding that smooth buttery goodness into the throat! Considering no baking is occurring and the majority of time is spent cooling the chocolate, I highly recommend this recipe!
- In a medium bowl, combine coconut butter, graham cracker crumbs, coconut flakes and powdered sugar. Use an electric mixer to blend the ingredients together. Add the coconut extract and continue creaming. Save some whole coconut flakes for later.
- Pour the butter cream in a nine inch square pan. Evenly distribute across the pan and set aside.
- In a medium sauce pan, bring water to a simmer. Add chocolate chunks, coconut cream, The Patsy, and a pinch of graham crack in another medium bowl. Place bowl over sauce pan and double boil chocolates, mixing vigorously. Be careful not to burn your chocolate.
- Pour melted chocolates over your coconut buttercream mixture, evenly spreading across the pan. Sprinkle coconut flakes and walnuts on top. Place in the fridge for at least one hour.