---------- 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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