History of the Bounty, the most popular chocolate bar
You already know that this candy is a real treat, but do you know its history and have any idea of its origins? The famous Bounty candy bar has been produced by Mars Incorporated since 1951. It is also sold in the whole world. For the little anecdote, Bounty bars were available and sold on the market in France and Great Britain before being in the United States while the company that manufactures them is American...
In fact, one of the ecological and health advantages of the Bounty chocolate bar, if we compare it to other bars of the same type produced by the Mars Chocolat France company, is that it does not contain no palm oil. Instead, we find cocoa butter in its composition. +1 point for her!
Regarding its name, it would have been born as a result of a naval event and more particularly of the legendary mutiny of the H.M.S Bounty which took place on April 28, 1789 in the South Pacific. The latter was a British ship responsible, at the time, for transporting breadfruit seedlings from the Pacific Islands in order to establish plantations in India. The aim was to ensure the subsistence of the British settlements.
The Bounty bar was very popular with consumers very quickly, so much so that the company that created it decided to invent its frozen version in 1998.
As for its visual identity, it is based on the main element of its recipe, namely, the coconut. The only variations are found in chocolate; red wrapper means the coating is made from dark chocolate and blue wrapper means it is made from milk chocolate.
Today, we propose to optimize this unequaled recipe by adding a star ingredient: CBD. So ready to salivate?
The recipe for the bounty bar with CBD butter: the most indulgent
- 1 can sweetened condensed milk (about 400 grams)
- 200 grams grated coconut
- 300 grams of dark or milk chocolate (pastry) for more pleasure
- 20 grams CBD Butter
Take the right amount of sweetened condensed milk and grated coconut to put them in a bowl. Mix.
Then spread this mixture in a square mold or on a baking sheet lined with baking paper. Be sure to keep a thickness of about two centimeters.
Get stretch wrap and cover your mixture with it, before placing it in the fridge. Leave the whole thing like this overnight so that the mixture can set.
Take it out of the fridge the next morning and cut your coconut and condensed milk mixture into several small rectangles.
Then, slightly round the corners of the rectangles formed in the previous step, using your fingers, until you obtain a slightly more rounded shape.
Once all the rectangles are well processed, place them all in the freezer for 30 minutes. This step is used to harden them.
Then melt the chocolate in a bain-marie and incorporate the CBD butter, stirring regularly. This method will prevent you from burning your chocolate and CBD butter, which, conversely, could happen with a microwave oven.
It's time to take your coconut rectangles out of the freezer.
Grab a bar with a fork and dip it in the previously melted chocolate.
Tap it to remove the excess chocolate and scrape the fork on the edge of the bowl.
Then gently place the Bounty bar on a sheet of baking paper.
Repeat the same operations, in order, for each chocolate bar.
Finally, put all the Bounty bars in the refrigerator one last time and wait for the chocolate to harden completely.
A little storage tip: For chocolate bars that stay good for a long time, we recommend that you store them in an airtight container placed in the refrigerator . The aromas will thus remain intact for a good while and you will be able to taste them without losing their flavor. For an ice cold version that will cool you down on hot days, place them in the freezer!
Gourmet advice: accompany your sweetness with a coffee or an infusion or even a hot chocolate.
That's it for our quick and ultra-simple recipe, to be enjoyed at any time of the day.
Matcha bounty cry recipe: raw and vegan
With this recipe, we have made sure that you can find all the benefits of matcha and CBD combined in a single cake.
Ingredients (about nine bars)
- 150 grams grated coconut
- 100 grams of quinoa flour
- 3 teaspoons matcha green tea
- 200 grams of dark chocolate
- 70 ml melted coconut oil (+ 1 tbsp for the chocolate coating)
- 60 ml maple syrup (or 75 grams)
- 5% CBD Oil
- 1 pinch of salt
Take a bowl and put the shredded coconut, quinoa flour and matcha green tea in it. Mix everything well.
Then add maple syrup and melted coconut oil. Mix well until the texture becomes sticky. If the texture seems too crumbly, add a little coconut oil.
Place the preparation in mini cake, log or bar moulds. Pack well with the back of a teaspoon and put everything in the freezer. Leave it for two hours.
Once the two hours have passed, melt the chocolate in a bain-marie and add the tablespoon of coconut oil.
When all the chocolate is melted, add your daily consumption of CBD to it by doubling it (x 2). For example, if you are entitled to 10 drops of 5% cannabidiol, put 20 drops in it. This represents 2.2 drops per bar. It's up to you to do your own math!
Finally, take the bars out of the freezer and unmold them before placing them on a wire rack. Then drop one bar after the other into the melted CBD chocolate.
As soon as all the bars are evenly coated with chocolate, put them back in the freezer for about half an hour.
Check that everything is well solidified. You can taste!