• 1/10 nATIONAL b.c.d. - 3

    From Dave Drum@1:3634/12 to All on Tue Jan 9 17:05:00 2024
    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

    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

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