A spur-of-the-moment experiment resulted in something extraordinarily delicious. A chocolatey-sweet result.
While experimenting with various candy centers, some melted chocolate is occasionally left over. If there was enough left over to do so, peanuts were stirred into the leftover chocolate.
At the end of one particular chocolate-covered candy experiment, sunflower seed kernels were stirred into the left-over chocolate instead of peanuts — spur of the moment to see what the result would be.
They were dropped on a wax paper-lined plate and let dry.
Oh, my, the result was heavenly delicious.
I hadn't measured the amount of left-over chocolate nor the amount of kernels — there was some chocolate left and I poured some kernels in — so I had only a guesstimate about what the proportions were.
Therefore, I had the sweet job of doing some more experimenting to see what the best proportions were. Experimenting is good, not only to get something as close to perfection as possible, but also, and especially, when I have to taste the experiments.
There were several tries before an optimum chocolate-to-kernels proportion was discovered. It did, indeed, approached perfection.
Yes, I think you'll like it very much.
Chocolate Sunflower Seed Clusters Recipe
Here is the recipe.
Chocolate Sunflower Seed Clusters
1 cup (6 ounces by weight) semi-sweet chocolate chips
1/4 cup sunflower seed kernels, roasted and unsalted
Prepare a plate or baking sheet with wax paper liner to receive the clusters.
In a bowl of sufficient size, melt the chocolate. See The Microwave Method to Melt Chocolate for Dipping for instructions.
Pour the kernels into the melted chocolate.
Stir the kernels into the chocolate.
Spoon the mixture onto the wax paper-lined plate or baking sheet sheet. Separate each spoonful enough so the clusters don't settle into each other.
You may use a teaspoon, tablespoon, or other utensil to transfer the mixture to the wax paper. The utensil choice depends on how large or small you want the clusters to be.
When the mixture has all been transferred to the wax paper lined plate or baking sheet sheet, let the chocolate dry for at least 8 hours in a low humidity location, preferably also cool. Note that after a couple hours, paper towels may be laid on the drying clusters to keep out any dust.
A longer drying period results in better-dryed chocolate clusters. We generally let ours dry 20+ hours.
Note: Do not place chocolate clusters in the refrigerator to dry. Refrigerators tend to have high humidity.
Sometimes spur-of-the-moment experiments end up simply wonderful. This was one of those times.