# Components:
→ Chocolate
01 - 7 oz dark chocolate (60–70% cocoa), chopped
02 - 1.75 oz milk chocolate, chopped
→ Nuts & Seeds
03 - 3.5 oz whole almonds, toasted
04 - 2.6 oz pecan halves, toasted
→ Crunch
05 - 2.1 oz cornflake cereal (gluten-free if needed)
→ Decoration
06 - 1 tablespoon powdered sugar (optional, for dusting)
# Method:
01 - Line a baking sheet with parchment paper.
02 - Melt dark and milk chocolate together in a heatproof bowl over simmering water or melt in the microwave in 20-second intervals, stirring until smooth.
03 - Add toasted almonds, pecan halves, and cornflakes to the melted chocolate, stirring gently to evenly coat all ingredients.
04 - Using two spoons, portion 12 servings of the mixture onto the prepared baking sheet, shaping each into oval pinecone forms.
05 - Press extra pecan halves onto each cluster to simulate overlapping pinecone scales.
06 - Refrigerate clusters for 20 to 30 minutes until set.
07 - Lightly dust clusters with powdered sugar before serving, if desired.
