After his success with the White Chocolate Clusters, Jon tried the same technique with Dark Chocolate and they turned out even better. He sprinkled them with some raw cane sugar, adding a bit of crunch. These are so easy to make and come packed with complex flavors and textures.
- 9 oz. Dark Chocolate
- 1 cup dried apricots, chopped
- 1 cup roasted walnuts
- raw cane sugar
Using a double broiler technique, melt the chocolate. Mix in remaining ingredients and spoon onto parchment paper. Place in refrigerator for 10-15 minutes until hardened.