Yield: 4 servings
|2 cups||Unsalted cashews|
|1 pounds||Semisweet chocolate, chopped|
|Into 1/4-inch pieces|
|8 ounces||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 chocolate.
Immediately portion the mixture by heaping tablespoons (approximately 1½ 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.
BAKERS' DOZEN MARCEL DESAULNIERS SHOW #BD1A23