Chamori Chocolate Delight

"Puti'on"

Designed & Prepared by: Norbert Perez (1998)

“Kandin Niyok”

3 cups granulated sugar
1 cup milk
3 cups grated coconut

1 teaspoon Cinnamon powder

1 box dark chocolate

Boil the sugar and milk over a medium heat until it forms a thin syrup. (232F to 240F on a candy thermometer). Add grated coconut and Cinnamon stirring frequently to prevent burning. When mixture thickens, drop by the spoonful onto a piece of waxed paper and allow to cool.
When cool to touch, dip in hot chocolate mix and cool some more

Yield: 24 Pieces