Spiced Chocolate Covered Nuts

• 3/4 pounds, 2-1/8 ounces, weight Milk Chocolate
• 3/4 pounds, 2-1/8 ounces, weight White Chocolate
• 2 teaspoons Cinnamon
• 2 cups Whole Nuts (anykind But I Am Using Almonds And Walnuts)
• 2 Tablespoons Vermicelli
• 2 Tablespoons Shredded Coconut

1. Melt the chocolate separately over double boilers. Place 1 teaspoon of the cinnamon into each type of chocolate and stir.
2. Pour each chocolate into separate piping bags. Line two large trays with parchment paper and neatly place the nuts on them. I placed around 60 nuts per tray.
3. Pipe milk chocolate over the nuts on one tray and white chocolate over the nuts on the other tray. Pipe just enough chocolate to cover the nut.
4. Drizzle white chocolate over the milk chocolate nuts and milk chocolate over the white chocolate nuts.
5. Sprinkle the white chocolate nuts with vermicelli and the milk chocolate nuts with shredded coconut.
6. Place the nuts in the fridge to set for an hour or so.

ube, ube, cinnamon, am using, vermicelli, coconut

Taken from tastykitchen.com/recipes/desserts/spiced-chocolate-covered-nuts/ (may not work)