They may look like sushi! But these chocolate and coconut candies are closer to a Mounds bar than mahimahi. Chocolate-Coconut Sushi.
makes about 1 ½ pounds
- 1 cup pecans, chopped
- ½ pound sweetened coconut flakes
- ½ pound powdered sugar
- 12 ounce very dark bittersweet chocolate
- 1 cup sweetened-condensed milk
- 3 ounce candied crystalized ginger pieces (optional)
But the pecans into the bowl of a food processor and pulse 10 or 12 times until a coarse sandy texture is achieved.
Combine pecans, coconut, powdered sugar and condensed milk in large mixing bowl.
Mix well, it should be quite thick and stiff, about the texture of wet clay. Form squareish shaped logs about 1 ½ inches in diameter and 5‑inches long.
Thread a long (at least 8‑inches) bamboo skewer through the coconut logs length-wise through the center until the tip just pierces the other side. This should give you a handle to assist in dipping about 3‑inches long.
Put the finished logs onto a parchment or wax paper lined tray and put them in the freezer, about 30 minutes, until they become somewhat hard.
Place the chocolate into a heat proof bowl. Set the bowl over a pot of simmering water, do not let the water level touch the bottom of the bowl. Melt the chocolate, stirring often until smooth and shiny.
Let the chocolate become somewhat cool to the touch, put still pourable. Pour some of the chocolate into a narrow jar, pitcher or glass tall enough to accommodate the coconut logs vertically, and leaving enough space in the container to allow for displacement of the chocolate. Holding the long end of the skewer, dip each log into the chocolate turning as you dip to assure complete coverage. Lift the log out of the chocolate, letting much of the excess drip back into the container. Lay the chocolate covered logs onto the parchment or wax paper lined tray. Repeat with all the logs, adding more chocolate as needed to ensure complete coverage.
When all the logs are covered return the logs to the freezer for about 10 minutes. Then repeat the procedure. You may repeat the whole process a third time, if you like your chocolate quite thick. But twice works for me.
After the final dip, return them to the freezer for an additional 10 minutes. The remove them one at a time to a cutting surface. Run a very sharp knife under warm water and slice the logs into 3/4‑inch thick pieces. Washing and warming the knife between each cut.
Garnish with a small sliver of crystalized ginger pressed into the center of each slice, if using. They may be kept in the refrigerator until about 1 hour before serving. They are best at room temperature.