Dark Chocolates Clusters With Macadamia Nuts
These make-ahead chocolate clusters are great to grab as you head out the door to work. They will satisfy any mid-afternoon sweet craving. Our version starts with tempered chocolate. Un-tempered chocolate can look dull and taste chewy. Tempering gives a sheen and snap, but the process is typically finicky.
Ingredients
- ¼ cup macadamia nuts toasted and chopped
- 2 tablespoons unsweetened flaked coconut toasted
- ¼ teaspoon coarse sea salt
- 4 ounces unsweetened chocolate (3 ounces chopped fine
- 1 ounce grated)
- 2 tablespoons powdered erythritol
Instructions
- Line baking sheet with parchment paper. Combine macadamia nuts, coconut, and salt in small bowl. Microwave chopped chocolate in medium bowl at 50 percent power, stirring every 15 seconds, until two-thirds melted (chocolate should not be much warmer than body temperature; check by holding bowl in palm of your hand), 45 to 60 seconds. Remove melted chocolate from microwave and stir in remaining grated chocolate and erythritol until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary.
- Working quickly, spoon 1 tablespoon of melted chocolate onto prepared sheet and spread into 2½ inch wide circle using back of spoon. Sprinkle with 1 tablespoon macadamia nut mixture and press gently to adhere. Repeat with remaining melted chocolate and macadamia nut mixture, spacing circles 1½ inches apart. Let clusters cool until firm, about 30 minutes. Serve.