Valentine Candy Heart Recipe
Valentine's Day Recipes from Razzle Dazzle Recipes
Valentine Candy Heart
1 3/4 c Pecans toasted and divided
16 oz Semisweet chocolate
1/4 c Butter or margarine
12 oz White chocolate -- chopped
3/4 c Flaked coconut
Grease an 8-inch heart shaped cake pan; line bottom with wax paper.
Grease wax paper. Sprinkle 1 cup pecans evenly in pan.
Combine semisweet chocolate and butter in the top of a double
boiler; bring water to a boil. Reduce heat to low; cook until
chocolate and butter melt, stirring occasionally. Remove from heat.
Place white chocolate in top of a double boiler; bring water to
boil. Reduce heat to low; cook until white chocolate melts, stirring
occasionally. Remove from heat.
Drizzle 1/2 cup semisweet chocolate mixture over pecans. Drizzle 1/2
cup white chocolate over semisweet chocolate. Chill mixture in pan
15 minutes until firm.
Set aside 1/2 cup semisweet chocolate mixture. Combine remaining
semisweet chocolate mixture, remaining 3/4 cup pecans, and coconut;
Spread coconut mixture evenly over chilled chocolate. Chill 15
minutes until firm.
Reheat reserved 1/2 cup semisweet chocolate mixture in top of double
boiler, if necessary. Spoon reserved semi sweet chocolate and
reserved white chocolate by tablespoons over coconut mixture, making
sure chocolates do not overlap. Cut through melted chocolates with
knife to create a marbled effect. Cover and chill candy heart
several hours or until firm.
Carefully invert heart; peel off wax paper. Invert again onto a
serving plate, or if desired, wrap in decorative cellophane. Serve
at room temperature; cut candy with a sharp knife.