Chocolate Almond Clusters - Meules de Foin/Heuhaefeli
These are among the easiest of all Swiss chocolate candies to prepare at home, especially since you don’t need any equipment more elaborate than a bowl and a spoon. Checking the temperature of the chocolate with a thermometer helps too.
The assortment of chocolates in the photo was taken at the Confiserie Ackermann in Les Tuileries de Grandson, a charming village in Canton Vaud. The shop’s website is www.boulangerieackermann.ch.
Makes about 40 clusters
12 ounces bittersweet or milk chocolate, melted and cooled
8 ounces/about 2 cups slivered almonds, lightly toasted and cooled
A rimmed baking sheet covered with parchment or wax paper
- Cool the chocolate to about 85 degrees, then quickly reheat the bottom of the bowl several times over simmering water a few seconds at a time, stirring well and taking the temperature every time, until it’s about 90 degrees F.
- Quickly stir in the almonds and use a soup spoon to dress out tablespoon-sized mounds of the chocolate covered almonds onto the prepared pan.
- Let the candies cool and set at room temperature or refrigerate them briefly.
- Store the clusters in a tin or plastic container with a tight-fitting cover at a cool room temperature.