Cherry Almond Chocolate Clusters Ellie and CSN

CSN always brings a smile to my face.  Over the time that many of us, have worked with different representatives, we have come across a tremendous variety of products.  With 200 stores or more, to shop from, one can usually find what she is looking for.

On a personal note, I have purchased items from them and have been pleased, each and every time.  The representatives are always patient and understanding.  This time, I am lucky enough, to work with Cameron, for the second time.

I have the opportunity to review another product and as usual the dilemma is do I review a briefcase or a bar stool?   What would you reviiew?  Take a look and enjoy that many items you could choose from.

Cherry Almond Chocolate Cluster

Ingredients:

1 cup(s) nuts, almonds, toasted in a dry skillet over a medium-high flame until fragrant, stirring frequently, 3 to 5 minutes and coarsely chopped

1/2 cup(s) cherries, dried tart, coarsely chopped

6 ounce(s) dark chocolate, 72% cacao, finely chopped

* I did not coarsely chop any of the above.  I did not think, that the dried cherries whole, were a problem.  The nuts already were cut into slivers and only had to be roasted.  I broke the chocolate into pieces, rather than anything smaller.

Method:

In a medium bowl, toss together the almonds and cherries. Line a baking sheet with waxed paper.

Melt half the chocolate in the top of a double boiler over 1 inch of barely simmering water, over the lowest possible heat, stirring frequently. Remove the pan from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom, and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.

Stir the fruit/nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1 inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

As far as I am concerned, you can mix and match, with this recipe.  I would like dried apricots with pecans or dried blueberries with walnuts.  What about dried apples and any of the nuts.  Or, we could mix the fruit in one recipe.   Some dried mango with blueberries and apples.  It is all up to taste.

Linked to Make ………..Mondays

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