White Belgian Chocolates with coconut and macadamia

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A very easy way to make white Belgian chocolates: main thing is you get
all the ingredients smoothly together, so use the tools that you feel
the most comfortable with.

Ingredients:
-4 3/8 ounce (125 gr) white Belgian chocolate
-1 3/4 ounce (50 gr) roasted macadamia nuts
-1 fluid ounce (30 ml) cream
-1 tablespoon brown rum
-1/2 tablespoon honey
-3 1/2 ounce (100 gr) finely shredded / desiccated coconut
-extra finely shredded / desiccated coconut to coat the Belgian
chocolates

Preparation:

1.Crush nuts fine in a mortar.
2.Grind the white Belgian chocolate in a food processor (the heat of
the grinding will make the white Belgian chocolate melt a bit).
3.Simmer the cream with the honey on a very low fire or in the
microwave.
4.Remove from fire and add the shredded coconut and the white chocolate
in it.
5.Whisk until the white chocolate mixture is smooth, then add nuts.
6.Put plastic wrap in a low tart-mold and poor the chocolate mixture in
it. Let cool down until just firm.
7.Poor the shredded coconut used for coating in a deep (soup) plate.
8.Cut the chocolates in cubes and roll them to a white Belgian
chocolate ball in your hands.
9.When the white Belgian chocolate balls get sticky in your hand, put
them in the plate with shredded coconut, and swirl around until the
white Belgian chocolate balls are covered with coconut.
10.Put these white Belgian chocolates back in the fridge and take out
when serving.

Stef
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