January 2017

Coconut and blackcurrant chocolates

Coconut blackcurrant chocolates

Recently we were browsing through an international market named Kazimierz in Kittery, Maine and stumbled upon an old favorite — blackcurrant hard candies. We took a container home and fumbled around with some recipes until we hit upon a simple mix that combined chocolate, coconut and the crunchy, unique flavor of blackcurrant candies. They didn’t last long.

There are just a few ingredients in this recipe and it couldn’t be much easier to whip up a batch. We used chocolate molds, which are available at most craft stores, but you could use small ice cube trays or mini muffin cups in a pinch. The candies melt into the chocolate a bit, but there’s still enough crunch to keep things interesting. Just make sure not to turn the candy into dust.

Ingredients (makes 20-22 chocolates)

  • ½ cup coconut oil
  • ¼ cup cacao (or cocoa)
  • 1 tablespoon plus 2 teaspoons honey
  • 1 teaspoon vanilla extract
  • 3-4 hard blackcurrant candies (you can substitute mints or whatever hard candies you prefer)
  • (Optional) powdered sugar

Place candies in a sandwich bag and smash into bits (bigger than pulverized — enough to offer some crunch) with a kitchen hammer. Sprinkle a little in each of the chocolate molds.

In a saucepan over low heat, melt the coconut oil. When it is just liquified, add the honey and whisk to combine, removing from heat. Add the vanilla and cacao and whisk until smooth. Spoon into molds and refrigerate until solid, 30-45 minutes. If desired, sprinkle with powdered sugar. And that’s it.

Pretty basic ingredients

Coconut oil and honey just melted
Coconut oil and honey heated until just melted

Ready to pour
Chocolate ready to pour

Molds with crushed blackcurrant candies
Molds with crushed blackcurrant pieces

Ready to cool
Chocolates ready to refrigerate

Ready to eat