Ca-Ca Balls

Coconut Chocolate Ball

Seriously, I can’t make this stuff up. This is truly what the recipe is called. Naturally I had to make it.

You get a couple chances in your life to name something. Children, Pets, plants – or maybe even a recipe. There is quite a bit of thought that can go into picking the perfect name. This is, after all, the name that it will have forever. Personally, I think it’s a big responsibility to make sure it’s a good, strong name – something you know they can live with. The other side of the coin, you can go full tilt-balls to wall and name your newborn X Æ A-12.

Or title your recipe Ca Ca Balls.

Here’s the recipe:

  • 1 can sweetened condensed milk
  • 1 cube butter, melted
  • 1 1/2 lbs powdered sugar
  • 1 8 oz coconut
  • 2 cups nuts
  • 1 tsp vanilla

There was some research that I needed to put into this before I got going. A “cube” of butter isn’t something I’m familiar with. Annoyingly, Google gave me two different answers. A “cube” of butter is either a tablespoon OR a whole stick. Huge difference there – certainly something that can make or break my balls. I went over Google’s head and texted Mom directly. Logic leaned us towards using a tablespoon. Easier to add butter later, rather than take butter away.

Let’s Cook

There aren’t too many steps here. Mix the liquids, and then add all the dry. After it’s all mixed well, chill for two hours. It was here that I realized that maybe the full stick of butter is what I should have done. It’s very thick and it would be just as easy to roll into balls – so why chill for two hours? But is adding the butter now a mistake? After chilling for two hours this stuff was like spackle. I got it all rolled out and tucked into the freezer for the night.

This morning I tackled the second part- the chocolate coating! I assume this is what puts the “Ca Ca” into the balls! However, I am sure as hell not going to melt chocolate with 1/3 block of paraffin! I had no idea this was something people did. And I certainly didn’t realize that this is something that people STILL do. Is the paraffin used to make the chocolate harden and create a shell? A present day substitute would be those candy melts, don’t you think? Either way – I don’t have candy melts in stock and I certainly don’t have paraffin!

I heated heavy cream on the stove and added it to bittersweet chocolate and a touch of corn syrup. It’s a very thin glaze, so I ended up having to coat these bastards twice. Good Lord what a big honkin’ mess. I put them in the fridge to set as best as possible.

End Result

I give you – – crap on a plate. If there was anything named literally – it’s this. I’m quite sure that the look of them is entirely my fault. Choosing to go with a thin glaze instead of candle wax takes away from the professional finish I guess.

They taste sickeningly sweet. If you’ve got a sweet tooth – and like coconut – this ball of ca-ca is for you! It’s like an almond joy and macaroon pooped out a baby. Oddly enough, my daughter has had two…So not a total failure?

I would love to say I’ve closed the book on this – – but I’m afraid I’m not going to be able to until I try again with a stick of butter and a better chocolate shell. Damnit.

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