These may just be the easiest chocolates ever to make! If you're doing a bunch of chocolates, making the haystacks last is a great way to use up whatever chocolate is left in the bottom of your bowl. While they are so easy to make (just chocolate and shredded coconut), there are just a few things to consider to make the best haystacks possible:
- While you won't notice poorly tempered chocolate as much in haystacks as in other chocolates, you still want to use properly tempered chocolate for the best results.
- I much prefer using unsweetened coconut for making haystacks. If you can find it, I strongly recommend going this route.
- Toasting the coconut before dredging it in chocolate is an absolute must!! I just put it in a dry saute pan over medium heat and stir periodically until it has a nice light tan color.
- Be sure to let your coconut cool completely before adding it to your chocolate. If the coconut is too warm, it can ruin the temper of your chocolate.
- Use two spoons to shovel small blobs of chocolate covered coconut onto a parchment lined sheet pan. Refrigerate to harden. They can then be stored at room temperature.