Recipe By Shirell Dalton, The Simple Chocolatier

Active Time: 22 minutes  Yields about 1 dozen medallions

Ingredients:

Dark Chocolate Blend:

1/2 cup quality bittersweet chocolate chips – see note below

1/2 cup quality semi-sweet chocolate chips

1 tablespoon coconut oil

White Chocolate:

1/2 cup quality white chocolate baking bar (roughly chopped) – see note below

Or use 1/2 cup Trader Joe’s White Chocolate Baking Chips

3/4 teaspoons coconut oil

Toppings:

Toasted walnuts, chopped

Raw shredded coconut, unsweetened (toasted)

Dried cherries

Sea-salt

Directions:

To prepare the Melted Chocolate– You will need to melt each type of chocolate (dark chocolate blend and white chocolate) separately in a dry microwave-safe glass or ceramic bowl. For the Dark Chocolate Blend– combine the bittersweet and semi-sweet chocolate and add the coconut oil. Place in the microwave for 30 seconds then remove and stir with a dry wooden spoon or rubber spatula (no metal); repeat this process at shorter intervals, stirring every 15-20 seconds. Once the pieces are mostly melted (the remaining bits will melt in the residual heat), remove from the microwave and stir until chocolate is completely melted and smooth. For the White Chocolate– repeat the same melting process as above but use shorter interval times. Place the white chocolate in the microwave for 20 seconds then remove and stir; repeat this process at shorter intervals, stirring every 10-15 seconds.

To make the Toasted Walnuts– Preheat oven to 350 degrees. Place the walnuts onto a parchment paper-lined baking sheet. Roast the walnuts in the oven for about 5 to 6 minutes until they are slightly browned and smell toasted. Remove from the oven and allow to cool.

To make the toasted coconut– Add 1 cup of coconut to a medium skillet and cook on medium heat; stir frequently. When the coconut is mostly golden brown then remove from heat.

Use a teaspoon to scoop dollops of chocolate onto a wax or parchment paper-lined baking sheet. Using the back of the spoon, spread the dark chocolate in a circular motion to form a disk that measures about 1-1/2” to 2” wide. Top with sea salt, dried cherries, toasted walnuts and coconut. Repeat this step for each medallion. Spoon white or dark chocolate (or both, if preferred) over the toppings on the medallions. Place in the refrigerator until the chocolate is completely set. Serve, or place in gift bags or candy boxes. If using candy boxes, line the boxes with wax or parchment paper before placing the medallions in them. Keep refrigerated.

Other Toppings – choices of toppings can include dried cranberries, apricots, mangoes or blueberries; candied ginger or pineapple; candied citrus peels; edible gold; toasted pumpkin or sunflower seeds; toasted or caramelized nuts; edible flowers (e.g., rose or lavender); crushed candy (e.g., cinnamon or rock candy); and crushed cookies.

Dark, Milk or White Chocolate: The chocolate medallions also can be made using milk or white chocolate chips. For 1 cup of milk chocolate or white chocolate chips, use 1/2 tablespoon of coconut oil. The white chocolate and milk (or dark) chocolate can also be painted or spread together to make a marbled chocolate medallion.