Best 2 Michelles Trinidadian Tonic Recipes

Tangerine Tonic image

Provided by Food Network Kitchen

Time 5m

Yield 4 servings, 5 cups

Number Of Ingredients 4

3 cups tangerine juice
1 1/2 teaspoons orange bitters
2 cups chilled tonic water
Tangerine slices, optional garnish

Steps:

In a serving pitcher, combine juice and bitters. Top with tonic water and serve over ice. Garnish with tangerine slices, if desired.

Copycat Fannie May Trinidads image

Provided by KHoog

Categories Candy

Time 3h

Yield 36 candies

Number Of Ingredients 5

1 lb good dark chocolate, chopped
1 cup whipping cream
1 lb good white chocolate, chopped
1/2 cup small flake unsweetened coconut
1 tablespoon vegetable oil

Steps:

Toast coconut in small skillet over medium low heat, stirring frequently, until fragrant and golden-brown, 3-5 minutes. Set aside.
In a medium saucepan, bring cream just to a boil. Remove from heat and add chopped dark chocolate. Let sit until chocolate melts, about 5 minutes. Using a wire whisk, stir cream and chocolate mixture until it is smooth. Place in fridge until completely cool -- at least 2 hours or overnight.
Once chocolate is cool, drop by teaspoonfuls onto wax paper-lined baking sheet. Freeze for 15 minutes. Roll teaspoonfuls into balls between your hands. Return balls to freezer.
Meanwhile, melt white chocolate in a bowl placed on top of a pan of boiling water. Once white chocolate is melted, remove bowl from pan. Stir toasted coconut and oil into white chocolate. Allow to cool about 10 minutes.
Remove chocolate balls from freezer. Dip balls into white chocolate, and set back on wax paper. (this part can be a bit awkward -- I used 2 forks, if anyone else has a better method, please share!) Return to freezer until hardened. Serve at room temperature.

Nutrition Facts : Calories 402.2, Fat 38.9, SaturatedFat 24.4, Cholesterol 11.7, Sodium 28.8, Carbohydrate 25.5, Fiber 10.1, Sugar 8.2, Protein 8.5