Try this easy Easter candy recipe.
Recipe by Mimi Council.
Coconut Almond Chocolate Clusters
283 grams (2 cups) chopped organic milk chocolate
142 grams (1 2/3 cups) organic fine shredded unsweetened coconut
113 grams (2/3 cup) organic whole almonds
Method Line baking sheet with parchment paper.
In a double boiler, melt 226 grams (2 1/2 cups) of the milk chocolate until it reaches 110°F on a chocolate thermometer. Remove from heat.
Add in the remaining milk chocolate and stir to combine completely. Let chocolate reach 89°F on a chocolate thermometer.
Add the coconut and almonds into the milk chocolate and stir to coat them completely. Using a regular kitchen spoon, drop them onto a baking sheet lined with parchment paper.
Place in the fridge until they set, about 1 hour.
Store in the fridge or in a cool dry place for up to 2 weeks.
Vegan - Replace the milk chocolate with dark chocolate.
High Altitude - Follow the recipe as noted.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!