Chocolate Niblets
By: Anonymous
Published: Thursday, February 11, 2010 - 5:43pm

Ingredients




1 tablespoon cocoa nibs
(roasted shelled cocoa beans)
3 ounces white candy with cocoa butter chopped

Preparation

1 Put cocoa nibs in a heavy plastic food bag; coarsely crush with a rolling pin. 2 In a microwave-safe bowl, heat white candy on full power (100%%), stirring at 15-second intervals, until soft and smooth, about 45 seconds total. 3 Drop candy in 1/2-teaspoon 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 evenly over soft candy. Chill until firm, 15 to 20 minutes. 4 Peel candy from foil. Serve, or store airtight up to 2 weeks. 5 This recipe yields 24 pieces. 6 Comments: In Parisian restaurants where I dined last fall, the petite sweets that 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. 7 Yield: 24 pieces