Place nuts on a roasting pan and roast at 350 degrees until brown and sizzling. Remove, sprinkle with salt and cool.
Break chocolate into pieces with a heavy knife. Place half into the top of a double boiler over hot, but not boiling, water and melt (ideally to 100 degrees – be slow and patient, overheating will seize chocolate). Remove from heat, add remaining chocolate and stir until melted.
Gently fold cooled nuts into melted chocolate. Using a spoon, pile individual clusters on parchment paper, spooning any remaining chocolate over the top. Cool.
Melt white chocolate in double boiler. Using a spoon, fork or chopstick, drizzle over cooled chocolates to decorate.
– Chef Mick Rosacci, Tony’s Meats & Market
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