Does anyone not like chocolate covered nut clusters? I don't hear anyone saying, "No." That's good. I think chocolate covered nuts are one of the most perfect desserts.
Did you know that today is National Chocolate-Covered Cashews Day?
The most challenging part of making chocolate covered nuts by hand is tempering the chocolate. Most people, if they make nut clusters in their home kitchens, will simply melt chocolate, assemble the clusters using a cookie scoop or spoon, and then chill them so as to get the chocolate to set.
However, if you take the time to temper the chocolate, the result is even better. Tempering chocolate is a science since it can be done by measuring the exact temperature at which specific types of crystals form in the chocolate, but also an art if one is simply doing it by hand and noting the texture and color as they agitate the chocolate without measuring the temperature at all. An experienced chocolatier often does not need to measure the temperature of the chocolate. They can see and feel when it is ready.
And the tempered chocolate with it's shiny look and it's crispy break is perfect. It's worth the time to learn to temper chocolate. And worth all the nuts you can get to make nut clusters.
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