Almond-Nut Clusters

The more uniform the pieces, the faster and more evenly the chocolate will melt.

The water should only simmer gently and the bowl should not touch the water, so the chocolate doesn’t overheat.

Stir or toss constantly while toasting to prevent burning.

Adding coconut fat makes the clusters slightly softer and easier to remove from the baking paper later.

Let the nuts cool for 1–2 minutes so the chocolate doesn’t become too warm and runny.

If the mixture sets too quickly, briefly return the bowl to the water bath and stir once more.

Stored in a tightly sealed container in a cool, dry place, the clusters will stay crisp for several days.