Chocolate Coated Nuts
From:	France
Comments:	Will keep for up to 1 week, refrigerated, into a covered container.
Servings:	18 nuts
Ingredients	Preparation
18 whole almonds or walnut halves 2 ounces [60 g] dark chocolate pieces 2 ounces [60 g] white chocolate pieces	Insert a toothpick into each almond or walnut half. Into the upper part of a double boiler, melt dark chocolate pieces over hot, not boiling water. Into the upper part of a clean double boiler, melt white chocolate pieces; stir until smooth. Pour a little dark chocolate into a laddle; pour a little white chocolate into another laddle. Dip half of each nut into melted dark chocolate. Dip other half of each nut into melted white chocolate. Prick other end of each toothpick into an orange or a grapefruit, for chocolate to harden evenly.