• 300 gr bitter or milk chocolate, roughly chopped
  • 25 gr butter, (1 tbsp)
  • 100 gr raw almond, (1 cup)
  • sea salt

1. Melting

Like a baking sheet with foil or parchment paper. In a heat safe bowl, microwave bitter chocolate on high for 2 minutes. Take it out, give it a stir, then return to microwave for 30 seconds at a time - stir after each - until creamy. You could make it with bain-marie technique.

2. Portioning

Add almonds to the bowl of melted chocolate. Use a tablespoon to scoop out almonds and chocolate and pour into a mound on prepared baking sheet. (The chocolate will spread out a little) Repeat process with remaining almonds and chocolate. Sprinkle with coarse sea salt.

3. Cooling

Allow clusters to cool completely. If you have room in the fridge or freezer, you can stick them in there for a few minutes and they'll harden up in no time. Store at room temperature or chilled in an airtight container.