Super Easy Chocolate Clusters or Chocolate Dipped Candied Ginger

• 1 cup good quality, semi-sweet chocolate baking bar or chips
• 1 ½ cups of dried nuts
• fruit peel or ginger (optional)

Melt ¾ cup good quality, semi-sweet chocolate baking bar or chips in the top of a double boiler. Have another ¼ cup chopped chocolate on reserve. Heat the chocolate over a low simmer until it melts and reaches 115 degrees Fahrenheit on a candy thermometer. Remove from heat and add the ¼ cup reserved chocolate, stirring until melted. Once the melted chocolate has cooled to 86 degrees put it back on the heat until it reaches 89 degrees. Your chocolate is now tempered and ready to use.

Add 1 ½ cups of dried nuts and stir well to coat evenly. Drop by spoonfuls to form clusters on wax or parchment paper. Dry at room temperature.

For candied fruit peel or ginger dip halfway in melted chocolate and let it dry on parchment or wax paper.

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Super Easy Chocolate Clusters or Chocolate Dipped Candied Ginger

Author Susan Evans, Certified Clinical Herbalist

Ingredients

• 1 cup good quality semi-sweet chocolate baking bar or chips
• 1 ½ cups of dried nuts
• fruit peel or ginger optional

Instructions

1. Melt ¾ cup good quality, semi-sweet chocolate baking bar or chips in the top of a double boiler. Have another ¼ cup chopped chocolate on reserve. Heat the chocolate over a low simmer until it melts and reaches 115 degrees Fahrenheit on a candy thermometer. Remove from heat and add the ¼ cup reserved chocolate, stirring until melted. Once the melted chocolate has cooled to 86 degrees put it back on the heat until it reaches 89 degrees. Your chocolate is now tempered and ready to use.
2. Add 1 ½ cups of dried nuts and stir well to coat evenly. Drop by spoonfuls to form clusters on wax or parchment paper. Dry at room temperature.
3. For candied fruit peel or ginger dip halfway in melted chocolate and let it dry on parchment or wax paper.