Ingredients
Equipment
Method
Instructions
- Measure out 20 grams of almonds, 20 grams of pecan halves, and 60 grams of walnut halves. Arrange them in a bowl, ready for mixing.
- In a microwave-safe bowl, add the Ghirardelli Dark Chocolate Melting Wafers. Heat in the microwave in 30-second intervals, stirring in between, until fully melted and smooth. Be careful not to overheat the chocolate!
- Once your chocolate is melted, add the measured nuts to the bowl. Stir gently until all the nuts are well coated in the luscious chocolate.
- Using a small spoon or cookie scoop, portion out the chocolate-nut mixture onto the prepared baking sheet. Aim for small clusters, about the size of a tablespoon.
- Before the chocolate sets, lightly sprinkle sea salt over each cluster. This will enhance the flavor and provide that irresistible sweet-and-salty contrast.
- Allow the clusters to cool at room temperature for about 30 minutes, or you can speed up the process by placing them in the refrigerator until fully set.
Notes
- Store clusters in an airtight container at room temperature or in the refrigerator for longer shelf life.
- Feel free to substitute with your favorite nuts while keeping the total weight the same.
- For a fun twist, mix in dried fruits or drizzle with white chocolate.