SEMI SWEET CHOCOLATE
CLUSTERS WITH HAZELNUTS AND ALMONDS
This chocolate
candy brings back memories of the Bronx. I remember making large batches
of these sweets and couldn't wait to share them with my neighbors. I
look forward to making these irresistible sweets on holidays-like Easter
and Christmas and especially Valentine's Day!
½ pound shelled hazelnuts, sliced in half crosswise
½ pound shelled almonds, sliced in half crosswise
2 pounds semi sweet chocolate
½ teaspoon nutmeg
½ cup multicolored candy sprinkles
1. Preheat the oven to 350 degrees.
2. Spread the nuts out on a large baking pan and roast for about 20
minutes or until golden brown. Remove from the oven and set aside to
cool
3. Fill a large saucepan with water so that it is three-quarters full.
Place another pan-or a bowl or the top of a double boiler-on the water.
Add the chocolate, cover and cook on medium heat until the chocolate
has melted. Stir in the nutmeg and remove the top pot from the boiling
water.
4. Add the nuts and stir to mix. Let the chocolate mixture stand at
room temperature for about 1 1/2 hours or until slightly thickened.
5. Drop by tablespoons onto a baking sheet. Immediately sprinkle with
candy sprinkles and chill in the refrigerator for 45 minutes to 1 hour.
Remove from the refrigerator, then remove the clusters from the baking
sheet. Wrap the clusters tightly in aluminum foil then place them in
a cookie tin. Refrigerate until ready to serve. Chocolate clusters can
be made up to 3 to 4 weeks in advance.
VARIATION:
You can make dried fig clusters instead of using the nuts. To do so,
proceed as recipe directs to step 4. Use a skewer to prick the dried
figs and submerge them into the cooled chocolate. Transfer the dipped
figs to a flat baking dish, remove the skewer and replace it with a
decorative toothpick. Place the finished figs 2 inches apart onto the
baking sheet and refrigerate for 45 minutes to 1 hour.
ELEANORA'S TIP: Keep the chocolate clusters wrapped tightly in
a cool, dry place so that they will not discolor or lose their shine.
(When chocolate is stored at warm temperatures, the cocoa butter may
rise to the surface and can cause discoloration.)
