January 10 - National Bittersweet Chocolate Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Almond Joys
Categories: Five, Candy, Chocolate, Nuts
Yield: 12 Candies

3/4 c Dry unsweetened flaked
- coconut
3/4 c Sweetened flaked coconut
3 tb Light corn syrup *
12 Whole, unsalted, roasted
- almonds
6 oz Bittersweet (60% cocoa)
- chocolate, coarse chopped

In a medium bowl, combine unsweetened and sweetened
coconut. Stir in light corn syrup and mix to combine
(tip: use your hands to ensure even mixing). If mixture
appears dry (or has trouble sticking together) add
additional corn syrup, 1 tsp at a time. Shape coconut
mixture into 1" balls, then flatten to form 1/2" x
1 1/2" logs. Transfer to a parchment or waxed paper
lined tray. Top each log with one whole almond,
pressing gently into the center to adhere.

Loosely cover tray with foil and freeze logs for 20-30
minutes.

In the meantime, melt chocolate over a double boiler.
Using two spoons, carefully dip each log in the melted
chocolate, being sure to cover completely. Transfer to
a parchment paper lined tray. Once all logs have been
covered, transfer tray to refrigerator. Allow the
candies to chill at least 30 minutes (or until chocolate
hardens). Transfer candies to an airtight container and
store in the refrigerator for up to 1 week (if they last
that long).

Makes 1 dozen.

* NOT the same as high fructose corn syrup, a modified
corn syrup used in commercial food products.

From: http://peanutbutterandjargon.com

Uncle Dirty Dave's Archives

MMMMM

... "It's never too late in life to have a genuine adventure." -- Robert Kurson --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)