*  Exported from  MasterCook  *

                          VALENTINE CANDY HEART

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies                          Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  cups          Pecans; toasted -- divided
  16      ounces        Semisweet chocolate
     1/4  cup           Butter or margarine
  12      ounces        White chocolate -- chopped
     3/4  cup           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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