Valentine Candy Heart

---------- Recipe via Meal-Master (tm) v8.05

Title: Valentine Candy Heart
Categories: Holiday, Gifts, S_living, Candies
Yield: 1 Servings

1 3/4 c Pecans; toasted; divided
16 oz Semisweet chocolate
1/4 c Butter or margarine
12 oz White chocolate; chopped
3/4 c Flaked coconut

Recipe by: Southern Living Five-Star Recipe Colletion
Grease an 8-inch heart-shaped cakepan; line bottom
with wax paper. Grease wax paper. Sprinkle 1 cup
pecans evenly in pan.

Combine semisweet chocolate and butter in the top of a
double boiler; bring water to a boil. Reduce heat to
low; cook until chocolate and butter melt, stirring
occasiionally. Remove from heat.

Place white chocolate in top of a double boiler; bring
water to a boil. Reduce heat to low; cook until white
chocolate melts, stirring occasionally. Remove from
heat.

Drizzle 1/2 cup semisweet chocolate mixture over
pecans. Drizzle 1/2 cup white chocolate over semisweet
chocolate. Chill mixture in pan 15 minutes or until
firm.

Set aside 1/2 cup semisweet chocolate mixture. Combine
remaining semisweet chocolate mixture, remaining 3/4
cup pecans, and coconut; stir well. Spread coconut
mixture evenly in pan over chilled chocolate. Chill 15
minutes or until firm.

Reheat reserved 1/2 cup semisweet chocolate mixture in
top of double boiler, if necessary. Repeat procedure
for remaining white chocolate, if necessary. Spoon
reserved semisweet chocolate and reserved white
chocolate by tablespoonfuls over coconut mixture,
making sure chocolates do not overlap. Cut through
melted chocolates with a knife to create a marbled
effect. Cover and chill candy heart several hours or
until firm.

Carefully invert heart; peel off wax paper. Invert
again onto a serving plate, or if desired, wrap in
decorative cellophane. Serve at room temperature; cut
candy with a sharp knife. Yield 2 pounds.

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