- Place the chocolate in a glass bowl. Melt the chocolate in the microwave oven for 30 seconds at time, stirring between each interval to prevent burning, until smooth and runny.
- Add the blueberries and hazelnuts to the bowl. Mix gently with a spatula to coat well in the chocolate.
- Using a 1-tbsp (15 ml) ice cream scoop, drop clusters of the mixture onto a baking sheet lined with a silicone mat or parchment paper. Sprinkle with fleur de sel, if desired.
- Refrigerate for 1 hour. The clusters will keep for 5 days in an airtight container in the refrigerator.
To prevent the fruit from releasing too much liquid, we prefer using fresh blueberries instead of frozen.
The hazelnuts can be replaced with coarsely crushed pretzels.