| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Unsalted cashews |
| 1 |
lb |
Semisweet chocolate; chopped into 1/4-inch pieces |
| 8 |
oz |
Shredded dried coconut |
INSTRUCTIONS
Preheat the oven to 325 degrees. Toast the cashews on a baking sheet in the
preheated oven for 20 minutes, until uniformly golden brown. Cool the nuts
to room temperature. Toast the coconut on a baking sheet in the preheated
oven for 10 minutes, until lightly golden around the edges. Cool the
coconut to room temperature. Heat 1-inch of water in the bottom half of a
double boiler over medium heat. Place the semisweet chocolate in the top
half of the double boiler. Use a rubber spatula to stir the chocolate until
completely melted and smooth, about 5 to 6 minutes. transfer the melted
chocolate to a 4-quart bowl. Add the cashews and coconut. Use a rubber
spatula to stir until the cashews and coconut are completely coated with
chocolate.
Immediately portion the mixture by heaping tablespoons (approximately 1 1/2
ounces) for each cluster, onto waxed paper. Allow the clusters to harden at
room temperature for 1 hour, then refrigerate for 30 minutes, until firm
enough to handle. Store the clusters in a tightly sealed plastic container
in the refrigerator until ready to serve.
Recipe by: Foodtv BAKERS' DOZEN MARCEL DESAULNIERS
Posted to MC-Recipe Digest by dianne@olynet.com (Ward, Dianne) on Mar 20,
1998
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