Almond Clusters with Candied Ginger

Toast the almond slivers in a dry pan over medium heat until light brown.

Transfer the toasted almond slivers to a plate and let them cool completely.

Coarsely chop the dark chocolate and slowly melt it in a hot water bath.

Finely chop the candied ginger.

Stir the cooled almond slivers and chopped ginger into the melted chocolate.

Using two teaspoons, form walnut-sized mounds, place them in praline molds and let them set in a cool place.