BLUEBERRY CLUSTERS

12-oz white baking bar with cocoa butter, cut up

2 tbsp shortening

2 cups fresh blueberries, rinsed and drained

In a heavy saucepan over low heat or in top of a double boiler set over hot water, melt baking bar and shortening. Stir until smooth then remove from heat. 

Pat blueberries gently with paper toweling until completely dry. Gently fold blueberries into the chocolate mixture until well coated. Drop by teaspoons into small paper candy cups or onto a waxed-paper lined baking sheet. Chill in refrigerator for 20 to 30 minutes until set. May be kept at room temperature about 1 hour. May be stored in the refrigerator up to 24 hours.

Yield: About 3 dozen clusters

file photo for reference