-
1
Line a sheet tray with parchment or wax paper.
-
2
Temper the chocolate:
-
3
Melt about 2/3 of the chocolate in the microwave on low power, checking and stirring occasionally to be sure it does not burn.
-
4
It will take about 1 1/2 minutes.
-
5
Alternatively, place
-
6
2/3 of the chopped chocolate in a bowl set over a pot of simmering water until it melts.
-
7
Be sure no water touches the chocolate at any point.
-
8
Stir in the remaining chopped chocolate and continue to stir until completely melted.
-
9
Touch the skin just below your lower lip with a dab of chocolate: it should feel cool to the touch.
-
10
If not, stir in a large chunk of chocolate to cool it down further, and then remove it.
-
11
Stir in 2/3 cup of almonds and 2/3 cup of dried cherries.
-
12
Using 2 teaspoons, drop clusters of the chocolate mixture onto the prepared sheet tray.
-
13
Put an almond and one or two dried cherries on top of each cluster.
-
14
You may not use all of the remaining 1/3 cup of each.
-
15
Place the tray in the refrigerator until the chocolates are set, at least 15 minutes.
-
16
Release them from the paper by slipping a small flexible knife under each.
-
17
Store in a cool dry place.
