The spicy, fruity notes of No. 8 dark chocolate pair beautifully with citrus and cardamom.

Ruth Hinks, UK World Chocolate Master

1. Mix the almonds, candied orange peel, paillete feuilletine, cocoa nibs, cardamom and salt in a bowl.
2. In a plastic bowl, warm the No. 8 dark chocolate slowly in the microwave, stirring frequently until just melted.
3. Add almond mixture to the melted chocolate and stir thoroughly.
4. Scoop into clusters using a chocolate truffle scoop, and place onto greaseproof paper.
5. Allow to set for 15 minutes at room temperature.
   
   Store in an airtight container at room temperature for up to 4 weeks.