Chocolate Manhattans Recipe

Directions

Press the chocolate balls with a wooden toothpick. Place chocolate pieces in sugar and salt jars approximately 2 inches apart to prevent burning. Refrigerate at least 4 hours.

Preheat oven to 350 degrees F (175 degrees C).

Remove the coconut from the heat when rolling out in squares. Place large pineapple, red pepper, and distaff on a big piece of parchment paper to allow storage.

Roll the parchment paper squares out to approximately 12-inches in length. Place each coconut (without the corrugated layer) at another side of the parchment paper.

Carefully cut slits from both ends of each coconut to allow steam to escape. Secure the coconut with wire rack.

Spread a layer of coconut cream over the top of each coconut. Spread pineapple slices on top of coconut cream. Roll from side to side.

Place a dollop of chocolate on each coconut to cover. Edit frills; remove stems and frills. Seal edges of coconut and side of pineapple by placing a few small blue squares over the top. Place on parchment paper so they are secure. Cover and refrigerate for at least 1 hour.

Bake in preheated oven for 40 minutes. Reduce temperature to 325 degrees F (165 degrees C) and allow to cool completely. Invert into a serving dish. Dust with cocoa powder and sprinkle with cinnamon. Serve warm or at room temperature.