Diana's Desserts - www.dianasdesserts.com

Enjambre de Nuez (Chocolate Pecan Clusters)

Servings: 180 chocolates
"This is a very popular recipe in México for making chocolates and actually it is very simple. The Spanish name is ENJAMBRE de NUEZ, Enjambre translates for swarm or bee hive, I don't know why it is called this"......Andrea

1/2 kilogram (1 pound)) chocolate (I use Guittard chocolate, semisweet)
50 grams (1 3/4 oz.) cocoa butter* (see note below)
1 tablespoon of brandy
1/2 kilo (1 pound) chopped pecans

In a double boiler, mix the chocolate and the cocoa butter. When melted, add brandy and chopped pecans. Mix well.

With a teaspoon (depending on the size yu want the chocolates), take a little bit of the mixture and place on waxed paper to dry. When dry, put each chocolate in a little petit four cup, or paper or foil candy cup.

Chocolates may be arranged in boxes for gifts, or placed on an attractive tray to serve guests.

Makes 180 chocolates.

*Note from Diana's Desserts
Cocoa butter may be purchased online at http://www.happycookers.com, or at specialty food and baking stores.

Source: Andrea López
Submitted By: Andrea López
Date: October 2, 2003