Margot-style bars
A homemade take on a beloved Czech coconut bar with a gentle rum note and a crisp chocolate shell. The mix of coconut, almonds and hazelnuts gives warmth and aroma. Using Termix or a thick yogurt lets you control the sweetness and the texture, so the bars hold together and stay pleasantly chewy. They are lovely with coffee and they make a sweet little gift wrapped in baking paper and a ribbon.
Ingredients:
- 100 g ground almonds
- 100 g ground hazelnuts
- 100 g desiccated coconut
- 100 g Termix curd dessert or thick protein yogurt
- rum extract to taste or a little dark rum
- dark chocolate for coating
Recipe steps:
- Grind the almonds and hazelnuts if needed, then mix with the coconut and Termix or yogurt.
- Add rum extract to taste, or a small splash of rum.
- Work the mixture into a cohesive dough and shape bars by hand. It may crumble at first, keep kneading in your palms until it holds together.
- Melt the chocolate and dip the bars to coat. Let the excess drip off and set the bars on a rack to firm up.
- Store the finished bars in the fridge.
Technical tips for a smooth dough and firm bars:
Grind the nuts fine but leave a few tiny pieces for texture. Coconut can dry the mix, so add the Termix or yogurt gradually. Aim for a mass that comes together in your hands and stays compact when pressed. If it crumbles, stir in a teaspoon of Termix or a few drops of milk. If it feels sticky, add a pinch of coconut. Rum extract is concentrated, start with a few drops and taste. If you use real rum, add by the teaspoon so you keep only a gentle note and do not thin the dough. Shape short logs and chill them for ten minutes. They will firm up and dip more cleanly.
Chocolate and the final coat:
Melt the chocolate in a bowl set over gently steaming water. The bowl should not touch the water and no water should get into the chocolate. For extra gloss use the seeding method. Stir a small handful of finely chopped chocolate into the melted chocolate until smooth. Dip the bars with a fork, let the excess drip away and set them on a rack. For a thicker shell let the first layer set, then dip again. A light sprinkle of coconut or a few nut crumbs on top tells everyone what is inside.
Variants and ideas:
For a softer profile replace part of the almonds with finely ground cashews. If you love coconut, add an extra spoon and balance with a splash of milk. For a family version without alcohol use vanilla and a touch of lemon zest. A sporty path works with thick plain protein yogurt instead of Termix. A plant-based version uses a good non-dairy yogurt and dark chocolate without milk. For a festive bite tuck a slim strip of dried apricot into the center of each bar. The fruity line suits both coconut and chocolate and makes a pretty cut surface.
Serving and storage:
These bars are best chilled. The chocolate snaps and the center stays tender. A few coconut flakes and chopped nuts look great on a plate. Store in a box in a single layer or separate with baking paper. They keep in the fridge for four to five days and the flavors meld nicely during the first two days. For longer keeping freeze the bars. Thaw in the fridge so the chocolate stays glossy and the surface does not sweat. Your homemade Margot-style bars will be ready whenever the mood calls for coconut, chocolate and a touch of nostalgia.
