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.
Ingredients:
- 9 oz. Dark Chocolate
- 1 cup dried apricots, chopped
- 1 cup roasted walnuts
- raw cane sugar
Preparation:
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.
A Ginger in the Kitchen 
So nice to find another gluten- and grain-free delicacy! Thank you!
I am so glad this is something that works for you! I admit, I know very little about the dietary needs of those who can’t eat gluten so this feedback is very valuable 🙂 I will try to include more items for you!