Valronah Chocolate Burfi with Toasted Coconut

MAKES 36 Pieces

1 cup sugar
½ cup water
1 pound almond paste, broken up into small pieces
1 cup clarifi ed butter
1 cup valrohna chocolate, melted
¼ cup almonds, ground
½ cup grated sweetened coconut, toasted
1 tablespoon powdered sugar, for dusting

In a heavy bottomed medium sauce pan combine the sugar and water and boil together until candy thermometer registers 225 º F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer. Reduce heat to medium and stir in the almond paste with ¼ cup clarified butter.

Stir in the rest of the butter in ¼ cup increments until all of it has been absorbed. Keep stirring over medium to medium low heat. The mixture will become a single mass. If the mixture begins to brown. Lower the heat and continue stirring until the mixture becomes porous and starts to appear drier, about 10 minutes. Add the melted chocolate and mix. Spread the mixture in a 9-inch square baking pan and press into ½ inch thickness. Immediately sprinkle with the almonds and coconut, gently pressing them into the surface.

While still warm, cut into 36 squares or diamond shapes. Dust with sugar and serve at room temperature.