hellofresh hey guys I’m Nate and today
we have taken a coconut made a mold of
it and we’re going to see if we can make
a candy coconut using chocolate white
chocolate and sprite you can hear liquid
swishing around inside it and when you
crack it open you can see the shell the
meat and the liquid just like a real
coconut this box mold should seal up
nice and watertight but just to make
sure it doesn’t fall apart while we’re
molding in it let’s use some tape
wrapped around it to hold it closed with
the Box taped up you’ll now be able to
pour the melted chocolate in and swirl
it around without any worry about it
leaking out the sides to get the right
color for the shell I think milk
chocolate is the clear winner ice and
liquid looking chocolate once you’ve got
your chocolate nice and liquid from the
microwave pour in much more than you’re
going to need to make sure you can swirl
it around and get a nice even coat
inside now you want to make sure you
pour out any excess chocolate so you
don’t have a shell that’s an inch thick
that’s no good
to get a nice even coating it helps if
you can keep the block rotating every
once in a while while the chocolate
cools down as soon as it gets to a point
where it’s not really runny anymore and
it’s not swirling around the sides you
should put it in the fridge for 15 to 30
minutes to help it cool down so that it
doesn’t get melted by the next layer
with the first layer nice and cool it’s
time to add another one one layer of
this chocolate may not be quite thick
enough to represent the shell of the
coconut you can easily have two bags of
the chocolate to microwave and pour into
your mold I didn’t use all the chocolate
from my first bag so instead of using a
second one I kept it in a small bowl
surrounded by hot water that did a
really good job of keeping the chocolate
nice and liquid as our shell cooled down
so now it’s time to repeat the same
process pork too much chocolate into the
mold swirl it around until it coats
everything and then pour out the excess
keep it swirling until it’s coated
everything and the chocolate has started
cool and then pop it back in the fridge
for another 15 to 30 minutes
[Music]
two layers of the milk chocolate should
be enough to build up a nice shell
around our coconut so now it’s time to
do the meat of the coconut the white
portion this of course is thicker than
the shell in a coconut so we’re going to
try and do three or maybe even four
layers of the white chocolate inside our
mouth chocolate with the white chocolate
we need to do the same thing we did with
the milk chocolate pour it in more of
the white chocolate then we’re going to
need swirl it around so it coats every
edge pour out the extra and then pop it
in the fridge
[Music]
after the last pour you’ll want to leave
the mold and the casting in the fridge
for at least an hour we really want it
to cool down inside we’re gonna be using
some sprite as the liquid inside the
coconut but if there’s too much
carbonation then when we try and seal
the coconut off all the pressure is
going to break it apart so we really
need to make this some very flat soda so
let’s pour some of this off into a cup
and then pop it in the vacuum chamber to
really pull out all the extra
[Music]
that might have been a little bit more
than was necessary we did have a little
bit more liquid in the cup than I was
anticipating so we had some spillage but
I believe what we have in this cup is
probably just the right amount of very
flat lemon-lime soda give it a quick
no no there’s not while we’re waiting
for the mold and casting you cool down
we can throw the cup in the fridge with
them so the liquid is cold as well at
this point the casting inside the mold
should be all cooled down and we have
some very flat pool sprite which at this
point really looks just like water but
it is still lemon-lime flavored so
that’s gonna count we do want to patch
this hole up after we fill the sprite so
I do still have some of our milk and
white chocolate let’s clean up all the
edges pour the sprite in and then see
what we can do about patching it up
using some of our extra chocolate your
goes let’s try adding our flat sprite
into our candy coconut it’s not filling
it all the way but that’s what we want
you can hear the empty space sloshing
around inside the coconut so we’re not
going for 100% full because we do want
to get that sound of liquid jostling
around in there
that’s pretty full and I think it will
do a pretty good job of emulating the
inside of coconut now let’s take some of
our extra white and milk chocolate and
try and seal it in there
with all of the chocolate cooled down
nicely inside our mold it is time to
remove it and reveal our coconut within
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can hear the liquid sloshing around
[Music]
the tricky part of course is getting the
coconut out of the mold without breaking
it hopefully we’ve got a nice strong
shell and interior made of five layers
of cast chocolates yes half a coconut
that is half of a coconut this is the
easier side to get off because the back
of our coconut has all of this husk bit
on it and it makes for a much more
grippy side of the mold still if it’s a
very good start I’m seeing a little bit
of leakage
I think our sprite is making it out of
the stopper change up our angle of
attack just a little bit keep it
vertical yes haha now for the most part
this is looking good our pour spout as
you can see is still a little bit sloppy
and it’s very hard to work with the
chocolate inside the mold so let’s just
level off our pour spout and touch it up
well let’s look at our comparison test
between the Rio coconut and the
chocolate coconut they have about the
same weight which I think is a good sign
they’re obviously the same size and
shape since one is molded and cast off
of the other I hear liquid sloshing
around in that one
I hear liquid sloshing around in that
one at this point what we really need to
do is see the inside so let’s crack this
sucker open I am told the best way to
crack a coconut is to strike it against
a sharp rock perpendicular to the seam
opposite the largest of the three
portions so that’s right here we’ve got
ourselves a sharp rock I’ll try it with
the real coconut first and then see how
the chocolate coconut reacts there it is
[Music]
let’s put pretty nicely in half right
there Cheers so that’s what happens with
the real coconut pretty good half split
now let’s see if we have a similar
result with our chocolate eye I know
that the chocolate is more fragile I
just don’t know how much more fragile
just like our real coconut though this
is full of liquid so it’s gonna spill
out quite a bit I’m hoping I have a nice
big piece kind of like this that I can
catch some of the liquid in and drink it
out it here goes I guess this is harder
than I anticipated all right I’m gonna
try this again I’m just gonna hit harder
one two three I think the chocolate is
harder than the real coconut
Oh Oh it’s cracking
there we go oh there it is our chocolate
coconut insides well the two liquids
definitely didn’t taste the same one of
course tasted like coconut water and the
other one tasted like flat sprite but
the shell on the chocolate one is a lot
better now this doesn’t have a perfectly
even distribution of the chocolate
unsurprisingly it’s a lot thicker down
at the bottom where I would set it down
to cool even though I tried to let the
chocolate cool down before I put it into
the refrigerator I guess it was still
slumping a little bit so we have thinner
walls near the for spout thicker walls
near the bottom but overall I’d say that
it’s unmistakably a coconut thanks again
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