---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Valentine Candy Heart
  Categories: Holiday, Gifts, S_living, Candies
       Yield: 1 Servings
  
   1 3/4 c  Pecans; toasted; divided
      16 oz Semisweet chocolate
     1/4 c  Butter or margarine
      12 oz White chocolate; chopped
     3/4 c  Flaked coconut
  
   Recipe by: Southern Living Five-Star Recipe Colletion
   Grease an 8-inch heart-shaped cakepan; line bottom
   with wax paper. Grease wax paper. Sprinkle 1 cup
   pecans evenly in pan.
   
   Combine semisweet chocolate and butter in the top of a
   double boiler; bring water to a boil. Reduce heat to
   low; cook until chocolate and butter melt, stirring
   occasiionally. Remove from heat.
   
   Place white chocolate in top of a double boiler; bring
   water to a boil. Reduce heat to low; cook until white
   chocolate melts, stirring occasionally.  Remove from
   heat.
   
   Drizzle 1/2 cup semisweet chocolate mixture over
   pecans. Drizzle 1/2 cup white chocolate over semisweet
   chocolate. Chill mixture in pan 15 minutes or until
   firm.
   
   Set aside 1/2 cup semisweet chocolate mixture. Combine
   remaining semisweet chocolate mixture, remaining 3/4
   cup pecans, and coconut; stir well. Spread coconut
   mixture evenly in pan over chilled chocolate. Chill 15
   minutes or until firm.
   
   Reheat reserved 1/2 cup semisweet chocolate mixture in
   top of double boiler, if necessary.  Repeat procedure
   for remaining white chocolate, if necessary. Spoon
   reserved semisweet chocolate and reserved white
   chocolate by tablespoonfuls over coconut mixture,
   making sure chocolates do not overlap. Cut through
   melted chocolates with a knife to create a marbled
   effect. Cover and chill candy heart several hours or
   until firm.
   
   Carefully invert heart; peel off wax paper. Invert
   again onto a serving plate, or if desired, wrap in
   decorative cellophane. Serve at room temperature; cut
   candy with a sharp knife. Yield 2 pounds.
  
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