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Title: Valentine Candy Heart
Categories: Valentine Candy
Yield: 1 Servings
| 1 3/4 | c | Pecans toasted and |
| Divided | ||
| 16 | oz | Semisweet choclate |
| 1/4 | c | Butter or margerine |
| 12 | oz | White choclate;chopped |
| 3/4 | c | Flaked coconut |
Grease an 8-inch heart shaped cakepan;line bottom with wax paper. Grease wax paper. Sprinkle 1 cup pecans evenly in pan.
Combine semisweet choclate and butter in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until choclate and butter melt, stirring occasionally. Remove from heat.
Place white choclate in top of a double boiler;bring water to boil. Reduce heat to low;cook until white choclate melts, stirring occasionally. Remove from heat.
: Drizzle 1/2 cup semisweet choclate mixture over pecans. Drizzle 1/2 cup white choclate over semisweet choclate. Chill mixture in pan 15 minutes until firm.
Set aside 1/2 cup semisweet choclate mixture. Combine remaining semisweet choclate mixture, remaining 3/4 cup pecans, and coconut;stir well. Spread coconut mixture evenly over chilled choclate. Chill 15 minutes until firm. Reheat reserved 1/2 cup semisweet choclate mixture in top of double boiler, if necessary. Spoon reserved semisweeet choclate and reserved white choclate by tablespoons over coconut mixture, making sure choclates do not overlap. Cut through melted choclates with knife to create a marbled effect. Cover and chill candy heart several hours or until firm.
Carefully invert heart; peel off wax paper. Invert again onto a serving plate, or if desired, wrap in decorative cellophane. Serve at roo temperature; cut candy with a sharp knife.Yield; 2 pounds.
P. Dwiggans recipe Formatted by ; Jeannie Allen
From: Lewisallen
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