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1
Melt the chocolate in the top of a double boiler over hot, not simmering, water, stirring frequently with a rubber spatula to ensure even melting.
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2
Remove the double boiler from the heat, remove the top pan containing the chocolate, wipe it dry, and set aside briefly.
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3
Replace the water in the bottom pan with lukewarm tap water, set the pan of chocolate on top of this, and stir gently to reduce the temperature of the chocolate (10 to 15 minutes).
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4
It will begin to get a bit thicker as it cools.
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5
If using a thermometer, it should register 95F.
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6
Again remove the top pan of chocolate from the water and replace the water in the bottom pan with tap water that is a few degrees warmer than the chocolate.
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7
If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.
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8
Set the pan of chocolate over the pan of warm water.
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9
The warm water will hold the chocolate at the correct temperature so that it does not cool too fast.
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10
In a bowl, mix the hazelnuts thoroughly with the chopped candied orange peel.
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11
Stir this mixture into the chocolate, making sure that the nuts and peel are thoroughly coated with the chocolate.
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12
Line a baking sheet with parchment or waxed paper.
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13
Spoon out clusters 1 inch in diameter onto the sheet, leaving 1 inch of space between them.
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14
Let the clusters set up at room temperature, or chill them in the refrigerator for 15 minutes, then place them in paper candy cups.
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15
In a tightly covered container wrapped in several layers of aluminum foil, the clusters will keep for 1 month in the refrigerator or 2 months in the freezer.
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16
The clusters are best served at room temperature.
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17
Orange Almond Chocolate Clusters: Replace the hazelnuts with toasted, whole, unblanched almonds.
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18
White Chocolate Orange Almond Clusters: Replace the bittersweet chocolate with white chocolate and replace the hazelnuts with toasted, whole, unblanched almonds.
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19
Orange Pecan Chocolate Clusters: Replace the hazelnuts with toasted pecans.
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20
Cherry Almond Chocolate Clusters: Replace the candied orange peel with 1 cup plus 1 tablespoon roughly chopped dried cherries and replace the hazelnuts with toasted, whole, unblanched almonds.
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21
Cranberry Almond Chocolate Clusters: Replace the candied orange peel with 1 cup plus 1 tablespoon roughly chopped sweetened dried cranberries and replace the hazelnuts with toasted, whole, unblanched almonds.
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22
White Chocolate Apricot Hazelnut Clusters: Replace the bittersweet chocolate with white chocolate and replace the candied orange peel with roughly chopped dried apricots.
