Make Almond Clusters
Melt 400 grams (14 ounces) of chocolate over a bain-marie, stirring until it reaches an even, smooth consistency. Remove from heat.
Add remaining 100 grams (3 ounces) of chocolate into melted chocolate and stir until incorporated. This tempers the chocolate to create a shinier result.
Add in almonds and stir to combine.
Spoon onto Gefen Parchment Paper or into a mold.
Chill for at least 30 minutes in the fridge.
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