![]() Place chocolate covered clusters back on parchment paper lined baking sheet.Add the cashew clusters to the bowl of chocolate and completely coat.Once the chocolate is melted, add espresso to the chocolate and stir to combine. Melt chocolate in 30 seconds increments, stirring throughout. Add melting wafers to a medium sized microwave safe bowl.When finished with the caramel, put them in the refrigerator for 5-10 minutes so the caramel hardens.Try to make sure that the caramel touches each of the cashews in the pile so it holds together. ![]() Locally produced chocolates made by the Croghan Candy Kitchen in Croghan, NY. Add a scoop of caramel to each pile of cashews. Croghan Candy : Dark Chocolate Cashew Clusters. Place in microwave and melt in 30 second increments until melted and smooth.
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