Fall and winter are a perfect time to make homemade chocolate clusters.
Remember to chop the chocolate bar, if you use one, and don’t overheat the chocolate (in time or temperature). Use a low temperature, but not too low, to gradually melt the chocolate.
CRANBERRY WALNUT CLUSTERS (Pantry Cooking II)
12 ounces dark chocolate candy bar or 2 cups good quality semi-sweet chocolate chips
1 cup dried cranberries
1 cup walnut pieces
Slowly melt chocolate in the microwave or in the top of a double boiler but do not heat the chocolate any longer than necessary to melt. Stir in cranberries and walnuts. Drop by teaspoonfuls onto a waxed paper lined tray or silicone baking mat. Cool completely at room temperature. Candy sets up best below 70oF. Do not refrigerate. Store at room temperature. Yields about 30 clusters.
Note: 12 ounces of candy making/dipping bar may be used instead of chocolate candy or chips. A good choice is Ghirardelli chocolate melting wafers.
VARIATION: Use a mix of dried berries (dried blueberries, cherries, cranberries, golden raisins) instead of dried cranberries.
