Well whatever it is, it resulted in some very yummy chocolates. I have mentioned before how I am not the biggest coconut fan but it is safe to say I am defiantly warming to it, these chocolates helped of course. Perfect for a gift, if they make it out your kitchen!
Traditional Pina Coladas have a cherry on top, so you could add the pineapple from this recipe into the chocolate mix and top the chocolates with a glace cherry instead. I decided against this purely because they were a gift and I know the person I was giving them too despises cherries. Even I'm not that mean.
|Candy Mould from HobbyCraft|
200g White Chocolate
100g Desiccated Coconut
1tsp Rum (or rum flavouring to skip the alcohol!)
Chopped Crystallised Pineapple
♥ Get yourself a candy mould and chop the pineapple up and place individually in the bottom of each shape.
♥ Place the white chocolate in a microwave-safe bowl. Microwave the chocolate until it is melted, stirring every 45 seconds to prevent it from burning.
♥ Pour the melted chocolate into a piping bag and pipe into the candy mould shapes.
♥ Pop the mould into the fridge, preferably overnight to set.
♥ Serve...with a glass of alcohol of course!