Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook. Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
The January 2008 Recipe of the Month Liz's Dark Chocolate Nut Clusters This chocolate-nut recipe melts slowly, so you have a wonderful chance to keep the texture of the chocolate very smooth. This results in a delicious chocolate-nut cluster. We thank Tina Casey for the recipe, and she notes that "it is recommended to use the highest-quality bittersweet dark chocolate because you can and will taste the difference!" She also adds that a nice variation is to add a light dusting of cinnamon or nutmeg.
Ingredients 24 ounces of solid, bittersweet dark chocolate 1 pound of fresh, dry-roasted, or unsalted almonds or peanuts Crock pot or heavy deep pan One or two large cookie sheets, lined with lightly greased wax paper Directions Prepare one or two large cookie sheets by lining them with lightly greased waxed paper. Place dark chocolate in a lightly-greased crock pot set to low (if you don't have a crock pot, you can use a heavy pan on the lowest setting of the stove...but you must watch it carefully, as it will melt more quickly, and at a higher temperature. Or use a double boiler, but be sure to simmer very gently and check the water level. --Ed.) Allow it to melt very slowly, for about two, or even three plus hours, stirring occasionally. When chocolate is completely melted, add nuts and stir, making sure to thoroughly coat nuts. Drop by Tablespoons-full onto wax-papered cookie sheets, and let cool and harden in a cool place, for several hours or up to overnight. Store in tight jars or tins. Enjoy!