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I confess when I first read this recipe I was skeptical because it did not call for the chocolate to be tempered. After discussing it extensively on the Food52 Hotline (which is awesome, you should check it out), we decided that the key was to barely melt the chocolate over a double boiler, the goal being to keep it in temper. Everyone swore it worked, I decided I could not argue it without trying it first and lo and behold it definitely works. These babies were beautifully tempered for the 2-3 weeks they lasted.
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So... slowly melt the chocolate in a double boiler over barely simmering water, stirring frequently. As soon as it is mostly melted, remove it from the heat and keep stirring until it finishes melting. Add the Rice Krispies* and the chopped nuts. Mix in to incorporate completely. Drop by the tablespoon onto a cookie sheet lined with wax or parchment paper (keep in mind they will not spread and therefore can be dropped close together). Sprinkle with salt to taste. Place in a refrigerator (or cold garage!) to chill until firm. If you keep your house warm, store in the fridge (I did not need to).
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*If you are using the pearls, allow the chocolate to cool a bit and add the nuts first to cool it further. You do not want all of the chocolate coating on the pearls to melt off.