Meandering Musings

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Chocolate Peanut Clusters

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This one is pretty straightforward.

Make sure you follow the instructions exactly, else the clusters will be a flat blob. This process is called tempering chocolate and is used in a lot of candy making. Melting all of the chocolate at once sends the molecules into a frenzy. Doing it as described below gives the molecules some order, making it behave like chocolate molecules should.

There are other methods of tempering, but they take more time and effort. The result might be better, I am not sure.

Chocolate Peanut Clusters

Place waxed paper on a cookie sheet or large wooden cutting board and butter it

16 ounces chopped semisweet chocolate
3/4 cups salted and roasted peanuts

In the bottom of the double boiler, add water and heat to a boil.
Add **half** of the chocolate in the double boiler
Stir until it is melted
Remove the double boiler from the heat.
Add the remaining chocolate to the melted chocolate
Stir until it is completely melted

 Take the temperature of the chocolate, it should be around 90 F
 If it is under 88 F, place it over the hot water - but do not put it over heat- to allow it to warm up
 If it is warmer than 90 F, allow it to cool for a few minutes

 Add the peanuts and stir well.

 Spoon the mixture into drops on the waxed paper

 Let them sit for about 4 hours to firm up

If placed in an airtight container, they can sit at room temperature for 3-4 weeks.

You can use chocolate chips, but there are typically low quality.

Super simple to make and it impresses the grandkids, which is the most important thing.

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