date:Jul 17, 2014
tir in the gelatine and any soaking liquid, stirring until dissolved. Transfer to a heatproof bowl.
13. Place bowl of chocolate mixture over a saucepan of simmering water and heat to 35C. Place coconut in shallow dish.
14. Carefully remove 1 pavlington out of the pan. Remove paper. Place pavlington on a wire rack over a baking tray. Pour chocolate over top and sides and use a spatula to spread chocolate to cover. Sprinkle with coconut to cover. Place in the fridge for 15 minutes to set. Repeat