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Ingredients
- 1 Tbsp. cocoa nibs (roasted shelled cocoa beans)
- 3 ounce white candy with cocoa butter minced
Directions
- Put cocoa nibs in a heavy plastic food bag; coarsely crush with a rolling pin.
- In a microwave-safe bowl, heat white candy on full power (100%), stirring at 15-second intervals, till soft and smooth, about 45 seconds total.
- Drop candy in 1/2-tsp. portions about 1 1/2 inches apart on a sheet of foil. While candy is still soft, use a small spatula to spread each portion into a 1 1/4-inch round. Sprinkle crushed cocoa nibs proportionately over soft candy. Refrigeratetill hard, 15 to 20 min.
- Peel candy from foil. Serve, or possibly store airtight up to 2 weeks.
- This recipe yields 24 pcs.
- Comments: In Parisian restaurants where I dined last fall, the petite sweets which accompanied coffee invariably included little rounds of white chocolate sprinkled with cocoa nibs. They are embarrassingly easy to make; start with a white candy bar.
- Yield: 24 pcs
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 85g | |
| Calories 458 | |
| Calories from Fat 240 | 52% |
| Total Fat 27.29g | 34% |
| Saturated Fat 16.51g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 77mg | 3% |
| Potassium 243mg | 7% |
| Total Carbs 50.38g | 13% |
| Dietary Fiber 0.2g | 1% |
| Sugars 50.18g | 33% |
| Protein 4.99g | 8% |
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