Yield: 2 dozen
|9 ounces||French pastry chocolate or other chocolate|
|1 teaspoon||Instant coffee powder or granules|
|1 teaspoon||Salad oil|
1. Spread filberts in a shallow baking pan. Bake at 350 degrees : until toasted, 10 to 12 minutes. Cool. Rub off as much of : the skins as possible with your hands.
2. Break chocolate into squares. Place in top of double boiler over
: simmering, not boiling, water. Stirring occasionally, heat : chocolate until melted. Remove from heat. mix in instant coffee
: and oil until smooth and glossy. Stir in nuts to coat well 3. Drop filbert clusters by heaping teaspoonsful onto buttered : waxed paper on a baking sheet. Let stand at cool room temperature
: until set aside. Then store, airtight in a covered container : cool place.
Submitted By JIM ANDERSON On 11-22-94