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– In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring between each interval to ensure smooth, even melting. You can also use a double boiler to melt the chocolate slowly over simmering water.
– If desired, add the coconut oil or butter while melting the chocolate for a silkier finish.
#### 3. **Coat the Nuts:**
– Divide the toasted almonds and cashews into two portions—one for milk/dark chocolate and the other for white chocolate.
– Dip the almonds and cashews into the melted chocolate, using a fork or spoon to ensure each nut is fully coated.
– For variety, dip some nuts in white chocolate and others in the milk or dark chocolate.
#### 4. **Set the Chocolate:**
– Lay the coated nuts on a parchment paper-lined baking sheet. Be sure they are spread out and not touching.
– Refrigerate for about 30 minutes or until the chocolate is fully set.
#### 5. **Decorate (Optional):**
– If desired, drizzle extra white chocolate over the milk/dark chocolate-coated nuts for a decorative look.
– You can also sprinkle a bit of sea salt or crushed candy canes over the freshly coated nuts for extra flavor and texture.
### **Methods**
– **Double Boiling:** A method of slowly melting chocolate to prevent it from burning, using indirect heat from simmering water.
– **Toasting the Nuts:** This step enhances the flavor of the almonds and cashews, making the final product even more satisfying.
– **Even Coating:** Using a fork or spoon allows for even coating of each nut, giving the chocolate a smooth, uniform appearance.
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