After shopping the chocolate shops up North, I decided to try to make my own chocolate candy. The key to this recipe is buying upscale dark chocolate. I used Ghirardelli chocolate for this recipe. I used my smaller slow cooker to melt the chocolate, so I would not have to monitor the temperature as closely. It was a very easy process.
I used one 16 ounce jar of unsalted dry roasted peanuts, but any type of nut would work with this technique. I used 24 ounces of Ghirardelli semi sweet chocolate baking chips and mixed both together in the cooker. The mixture cooked on low for 1 1/2 hours. I turned off the cooker and allowed to cool for 20 minutes. Drop by spoonful onto waxed paper.
I allowed the candy to harden for several hours, packed in a covered container separated by waxed paper and stored in the refrigerator until serving time. Perfect.
angel food garden 