Chocolate Cluster

Ingredients

• 2 ½ cup Ghirardelli Dark Chocolate Melting Wafers

• 1 cup shelled Tastachios

Directions

1. In a double boiler pot, slowly melt 1 ½ cups chocolate melting wafers.

2. Add 1 cup Tastachios kernels.

3. Mix together.

4. Using a small spoon and silicon spatula, carefully spoon mixture onto parchment paper.

5. Try to have each portion contain about 8 kernels and be about 1 inch in diameter.

6. In a double boiler pot, slowly melt remaining Chocolate Wafers.

7. Using a small spoon and a silicon spatula carefully top coat chocolate over the kernel cluster.