INGREDIENTS

INSTRUCTIONS

Line a sheet tray with parchment or wax paper.
Temper the chocolate:
Melt about 2/3 of the chocolate in the microwave on low power, checking and
stirring occasionally to be sure it does not burn. It will take about 1 1/2
minutes. Alternatively, place
2/3 of the chopped chocolate in a bowl set over a pot of simmering water
until it melts. Be sure no water touches the chocolate at any point. Stir
in the remaining chopped chocolate and continue to stir until completely
melted. Touch the skin just below your lower lip with a dab of chocolate:
it should feel cool to the touch. If not, stir in a large chunk of
chocolate to cool it down further, and then remove it.
Stir in 2/3 cup of almonds and 2/3 cup of dried cherries.
Using 2 teaspoons, drop clusters of the chocolate mixture onto the prepared
sheet tray. Put an almond and one or two dried cherries on top of each
cluster. You may not use all of the remaining 1/3 cup of each. Place the
tray in the refrigerator until the chocolates are set, at least 15 minutes.
Release them from the paper by slipping a small flexible knife under each.
Store in a cool dry place.
Yield: 20 to 24 pieces
Recipe by: Cooking Live Show #CL8923 Posted to MC-Recipe Digest V1 #692 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jul 26, 1997

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