3 Recipes for Very Special Chocolate Candies

I love chocolate. I think everybody loves it. So I want to give you three recipes for very special chocolate candies: the Graffioni, the Coconut Truffles and the Chocolate Eggplants. If you want to amaze your guests with an easy and unusual dessert, read and get down to work. I'm sure you will make a good show.

GRAFFIONI

These candies are typical of the Italian region of Lombardy . The ingredients for 40 Graffioni are: 1 pound of plain chocolate, 40 cherries in alcohol, 1 pound of sugar. Melt chocolate and sugar separately in bain-marie. Dunk the stoned cherries, with the stalk, in the sugar. Work the melted chocolate with a slice on a kitchen work-top. When the sugar has gone hard, dip the cherries in the chocolate. After 10 minutes dunk them again in the chocolate, then roll them on a grill, they will have to have an irregular surface. Wait for a few days before eating your Graffioni, so that the sugar melts and a liquor takes shape in the candies.

COCONUT TRUFFLES

This is a variance of classic chocolate truffles. The ingredients for 25 truffles are: 4 ounces of white chocolate, 2 ounces of milk chocolate, 2 ounces of grated coconut, 2 ounces of fresh cream, a pinch of vanilla powder. Chop the white chocolate and the milk chocolate and melt together in bain-marie, then flavor with the vanilla and mix. Add the fresh cream and amalgamate whit accuracy. When the mixture has become cooler, with damp hands, make 25 pellets big like a nut. Put the coconut on a dish an roll the pellets until the exhaustion of coconut. Store the truffles in the fridge for three hours before serving.

CHOCOLATE EGGPLANTS

I finish with a flourish with this unusual suggestion. The ingredients for 40 pieces are: 2 pounds of eggplants, 7 ounces of dark cocoa, 5 eggs, 10 ounces of sugar, 4 ounces of plain chocolate, 10 ounces of white flour, seed oil. Peel the eggplants and cut them in breadth. Beat the eggs in a dish with a fork. Crumb the eggplants with the white flour, then with the beaten eggs and deep-fry. Meanwhile, mix the cocoa with 7 ounces of sugar. Toss the fried and hot eggplants in part of this mixture, then put them on a serving dish dotted with the remaining mix. Top each layer of eggplants with little sugar and grated chocolate. Store the eggplants in the refrigerator for two hours before serving.