Chocolate clusters are very easy to make. If you have done chocolate in the past, you would know that chocolate has to be tempered before it can be used. Tempering is a process in which the temperature of the melting chocolate is controlled very carefully. I like to use a chocolate coating instead of real chocolate because it is much more forgiving – tempering is not necessary. The best chocolate coating I have found is called Ambrosia. It comes in 10 pound bags of chips.
To make clusters, melt about two cups of chocolate coating to a cup of nuts (peanuts, cashews, almonds, etc). Shredded coconut or raisins can be used as well.
When melting chocolate coating, use a double boiler or the microwave. If you use the microwave, melt chips for 20 seconds and stir well. Melt for another 20 seconds and stir again. Return it to the microwave and cook in intervals of 10 seconds making sure to stir well each time until chocolate is completely melted. If you try to melt it all at one time, you might scorch the chocolate and you would have to start all over again.
Once the chocolate is melted add your choice of nuts, stir and spoon clusters on a baking sheet lined up with parchment paper. Place in a cool place to dry and enjoy. Do not refrigerate clusters. Chocolate and humidity/water do not mix.