CHOCOLATE COCONUT MOSAIC CANDIES

candy

Makes 30–35

To keep the logs round, roll the chocolate to a diameter slightly smaller than an empty paper towel roll, wrap the dough in parchment or wax paper and slide wrapped chocolate log into the cardboard cylinder.

It’s a perfect way to store the logs so they don’t flatten.

1 cup Graham cracker crumbs, pulverized
2 cups bittersweet chocolate, chopped
2 tablespoons butter, unsalted
2 tablespoons heavy cream
⅓ cup shredded coconut, sweetened or unsweetened
½ cup macadamia nuts,
roasted and coarsely chopped
¾ cup miniature marshmallows,
white or pastel colored

Place Graham crackers in a bowl of a food processor with a metal blade and pulse on and off till crackers are pulverized. Set aside.

Fill bottom of double boiler with water and place on low heat.

Place coarsely chopped chocolate, butter and cream in the top of double boiler over hot (not boiling) water and allow it to melt. Do not cover. Whisk chocolate mixture constantly until it is glossy and smooth.

Remove top of boiler from heat.

Let chocolate mixture cool completely, and then fold in the rest of the ingredients except the Graham cracker crumbs.

Place chocolate mixture on a large sheet of wax paper or parchment and carefully roll into a 1½-inchdiameter log. Coat the log on all sides with the Graham cracker crumbs and roll the log in parchment or wax paper; twist the ends and refrigerate for 2 hours. Cut into ¼-inch slices with a sharp knife.

Can be made 1 week ahead; store rolls in the refrigerator.

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