PinchMaldon sea salt or other flaky sea salt, for garnish
PinchTurbinado or sanding sugarfor garnish
Instructions
Toast The Nuts: Turn the oven to 350°F and place a rack in the middle. Spread the nuts out on a rimmed baking sheet then toast them until they’re fragrant and just starting to turn golden brown. Remove from the oven and let cool until they’re cool enough to handle.
Melt The Chocolate: Before you melt the chocolate, line a baking sheet with wax paper, parchment, or a baking mat and set it aside.Set up a bain-marie by placing an inch or two of water in a small saucepan and heating it to a simmer. Place a heatproof bowl (stainless steel or glass work well) over the water and add the chocolate and stir until it’s evenly melted.
Make The Clusters: Once the chocolate is melted, remove it from the heat and add the nuts and prunes. Stir to make sure all the ingredients are evenly coated in the chocolate. Using a soup spoon, drop the mixture into mounds on the prepared baking sheet, spacing them at least 1-inch apart. (You should have about 15 clusters.)Top each cluster with a pinch of salt and sugar, then place in the refrigerator until they’re set up. Serve immediately or store in the refrigerator until ready to serve.