Chocolate Salted Raisin Nut Cluster (Created by Beverley Dunkley - Head of UK Academy)

Ingredients Preparation
50 g Cashew Nuts Place Cashew Nuts on a baking tray. Sprinkle with olive oil and salt and roast in an oven.
100 g Callebaut dark chocolate Strong 70-30-38NV
100 g Callebaut milk chocolate Select 823NV
Cool. Pre crystallise both Chocolates together.
150 g California Raisins Stir in California Raisins and Salted Cashew Nuts.
Mould into clusters immediately. Cool and Serve.