(Chocolate "Toquettes")

One 6 oz. package of chocolate chips
1/4 cup corn syrup (62 ml)
1 tablespoon water (15 ml)
1 cup raisins (250 ml)
1 cup salted peanuts (250 ml)

1. Place chocolate chips, corn syrup, and water in the upper part of a double boiler. Melt over hot water. Do not boil.

2. Remove from heat. Divide chocolate in two. Add raisins to the first half and peanuts to the second.

3. Spread wax paper over a cookie sheet. Drop mixture by teaspoonfuls on wax paper. Refrigerate for one hour, until chocolate is completely cooled.

Adapted from a recipe found in L'Encyclopédie de la Cuisine Canadienne (1963) by Mme. Jehane Benoit