Lea Hogg

This is grown up trick or treating candy, a rich, sweet coconut base topped with 72% Rio Caribe Venezuelan Single Estate Chocolate by artisan cacao farmer Willie Harcourt-Cooze. The flavor of this chocolate is wonderful and the bitter complex tones compliment the sweetness of the coconut layer. I toast and toss the pistachios in a pan and the combination is such a treat ! It needs no baking and I left the coconut base in the refrigerator last evening and topped it with melted chocolate first thing this morning and back into the fridge for a few more hours … It is very easy to make !

You will need :

200 g condensed milk
100 g desiccated coconut
220 g confectioners sugar
200g dark chocolate if you want a thin layer, I doubled this for a thick layer
Pistachios, a small packet

Mix the condensed milk and coconut together.
Add enough icing sugar to form a stiff dough.
Prepare a tray and cover with cling film.
Spoon the coconut mix onto the cling film in the bowl.
Flatten with a spoon
Place in the fridge overnight.
Melt the chocolate according to instructions.
Pour over the coconut layer.
Dry roast the pistachios in a pan over the hob. Toss otherwise they will burn.
Allow to cool for a minute and pour the nuts evenly on top of the melted chocolate.
Refrigerate again for toe hours.
Form small balls and leave to set on a tray until all the mixture is used.
Place the tray into the refrigerator to set (overnight is best).
Coat the ball in melted chocolate and leave to set.
This is just like eating Bounty bars.
Time is setting time; minimum would be 4 hours.
Cut when they have set.

Sunday night, a peaceful city asleep …….

Coconut candy with Rio Caribe Venezualian Chocolate and Pistachios