Chocolate Sunflower Seed Clusters
1 cup (6 ounces by weight) semi-sweet chocolate chips
3 tablespoons 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 step-by-step 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. 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, let the chocolate dry for at least 8 hours in a low humidity location, preferably also cool. Non-ideal conditions may require 24 hours. After a couple hours, paper towels may be laid on the drying clusters to keep out any dust.
Note: Do not place chocolate clusters in the refrigerator to dry. Refrigerators tend to have high humidity.
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