Take your pick...dark chocolate, milk chocolate, or white chocolate coconut nests, topped with jelly beans. I have had these in my easter basket every year of my life. We started out getting them from Master's Chocolates in Detroit. They closed many years ago and we had to seek them out or attempt making them. My sister Patti made them for a few years, but I didn't always live near her. Some shops make little, teeny sad excuses for nests and charged too too much for them. After I went to The French Pastry School a few years ago, I decided to make them for myself.

I made them for the folks I worked with at Le Francais prior to leaving (it was the week of Easter) and they couldn't figure out what they were. I realized that many of them were not of the Christian faith and didn't ever have an easter basket. However, they loved them and I have been making them for customers for two years. They are a big seller. And I don't charge a fortune.

I also upgraded my chocolate this year. I used to use a real nice, high quality chocolate and it was fantastic. However, after taking a class with Norman Love, of Norman Love's Chocolates in Florida, I decided to use Felchlin chcocolate which is incredible and a definite step up in the world of chocolate. It is smoooooth and deep tasting. I am really happy with it.

I bake the coconut, not to toast it, only to dry it. Then I temper the chocolate and blend them together. I form the nests and add the jelly beans. I package them up and tie them with a bow. They are adorable and yummy.