Nuts; finely chopped OR BAKER'S ANGEL FLAKE Coconut Melt chocolate in saucepan over very low heat, stirring constantly; cool. Cream butter with egg yolk. Gradually add sugar, blending well. Stir in chocolate and vanilla. Chill until firm enough to handle. Shape into balls about 3 cm in diameter. Roll in nuts; chill. Store in refrigerator. Makes about 30 candies. I haven't tried this recipe. It's from BAKER'S All-Natural Semi-Sweet Chocolate. Marilyn Sultar