CHOCOLATE CLUSTERS
About 1 pound; about twenty-five 1-inch clusters
Line a baking sheet with wax or parchment paper or a silicone liner. Temper:
- 8 ounces high-quality semisweet or bittersweet chocolate
Stir into the chocolate until combined:
- 1 cup dried fruit, finely chopped if pieces are larger than ½ inch
- 1 cup nuts, toasted and coarsely chopped
Spoon out 1-inch clusters onto the lined baking sheet. Chill the clusters in the freezer for 20 minutes to set the chocolate. Serve right away or store.