2 1/2 cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2 cup toasted almonds, cooled and chopped
7-8 ounces dark chocolate, chopped
one tablespoon finely ground espresso beans (optional)
a large grain finishing salt - in the event you can get your hands on a smoked, great
Procedure:
Line a baking sheet with parchment paper or a Silpat. Combine the coconut and almonds in a immense bowl. Place the chocolate in a double boiler (or a bowl placed over a tiny bit of simmering water) to melt along with the ground espresso. Pour the chocolate over the coconut mixture and stir to combine. Let chilled a couple of minutes and then drop by the tablespoonful onto baking sheet. Finish with a few grains of salt on top of each. The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the chilled side the clusters will set up over the coursework of an hour or so. In the event you require to speed up the system a bit, pop them in the refrigerator.
Makes 36 clusters.
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