Ingredients
Ingredients
- 1 cup dark chocolate, chopped (8 oz)
- 1 cup roasted and salted cashews
- Flaked sea salt, for sprinkling
Instructions
- Prepare baking sheet: Line a baking sheet with wax paper and set it aside for later use.
- Melt chocolate (initial): Microwave the chopped chocolate for 1 minute to start melting.
- Continue melting chocolate: Stir the chocolate and microwave for an additional 60 seconds until most of it is melted but not fully melted.
- Stir to finish melting: Stir the chocolate thoroughly until completely smooth and melted.
- Cool chocolate: Allow the melted chocolate to cool down to about 90 degrees Fahrenheit, stirring occasionally to speed the cooling process and ensure even temperature.
- Add cashews: Once the chocolate reaches 90°F, stir in the roasted salted cashews evenly, coating them well.
- Form clusters: Drop the chocolate-cashew mixture by ½ tablespoon portions (approximately 3-4 cashews per scoop) onto the prepared baking sheet in clusters.
- Add sea salt and set: Sprinkle each cluster lightly with flaked sea salt and let stand at room temperature until the chocolate hardens, about 1 hour.
Notes
- Use good quality dark chocolate for the best flavor and smooth melt.
- Tempering the chocolate by cooling to 90°F helps achieve a shiny finish and good snap.
- If your environment is warm, you can speed up setting by refrigerating the clusters for about 15 minutes, but room temperature setting is recommended for best texture.
- Store clusters in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.
- To make it vegan, ensure your dark chocolate is dairy-free.
- Prep Time: 10 minutes
- Cook Time: 1 hour (setting time)
- Category: Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
