See below ingredients and instructions of the recipe
2 c Unsalted cashews
1 lb Semisweet chocolate, chopped
Into 1/4-inch pieces
8 oz Shredded dried coconut
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
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.
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