Northern Alberta Institute of Technology

Recipe: Rebecca Grant's Cinnamon Meltaways

Makes approximately 20 pieces

Ingredients

  • 130 g  milk chocolate (plus an additional 20 g reserve)
  • 40 g  coconut oil
  • 0.5 ml (1/8 tsp) or to taste, cinnamon
  • 250 ml (1 cup) icing sugar or cocoa powder
     

Equipment

  • candy molds (size will vary)
  • double boiler
  • candy thermometer
  • 2 bowls
  • spatula
  • sifter
     

Method

Combine the chocolate, coconut oil and cinnamon. Melt in a bowl over a double boiler. Allow the mixture to melt slowly. Use a candy thermometer to ensure the mixture does not exceed 32 C (90 F).

If it does, remove from heat and slowly add in reserve chocolate.

Once the mixture is melted, pour into candy mold and let set in the fridge for approximately 30 minutes.

Remove from candy mold and toss lightly in a bowl of icing sugar or cocoa powder, depending on your preference. Shake off excess cocoa powder or icing sugar with a sifter.


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