Chocolates can be made with or without a candy mold. Peanuts and cashews taste wonderful together but you can use any type of nuts in this recipe. This recipe can also be made with or without organic ingredients.
- 1 bar bakers semi-sweet chocolate (does not contain synthetic vanilla)
- 2 Tbsp organic shortening (approximate measurement)
- 1/2-1 tsp Sea Salt (ground into a fine powder with a stone mortar and pestle)
- 2-3 small handfuls of organic peanuts
- 2-3 small hand-fulls of cashew pieces
2. Once the chocolate is partially melted, add the pulverised sea salt powder. Regular salt will not dissolve thoroughly in the melted chocolate so making the salt into a powder will assure the salt will distribute evenly in the chocolates.
3. While the chocolate is melting finely chop the nuts handfuls at a time and add to a bowl. If you are not using a chocolate mold, skip this step and use whole or broken nut pieces.
4. Once the chocolate is melted, stir in the shortening until it is completely melted. It is not entirely necessary to measure the shortening since it is an approximate amount.
5. Add the melted chocolate to the nuts until the mixture is creamy. However, it should be thick enough that the nuts are not swimming in the chocolate. If you added too much chocolate, stir in more nuts to get the right ratio.
6. If using a chocolate mold, scoop small spoonfuls of the chocolate-nut mixture and fill up each of the candy spaces in the mold. If you are not using a mold, place wax paper on a cookie sheet and drop spoonfuls of the mixture onto the wax paper. This will make chocolate-nut clusters instead of traditional chocolates which are also very good. Place the cookie sheet or candy mold in the refrigerate to cool and solidify the chocolates.
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