Grown up trick or treating …Coconut Candy with Pistachios and Venezuelan Rio Caribe Chocolate

#AceFoodNews – As you say needs to be good chocolate #chef-tips – least 70% coco solids is the best l am told #GFE

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…

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