1 1/2 c. filberts
1 (9 oz.) bar French pastry chocolate or other chocolate
1 tsp. instant coffee powder or granules
1 tsp. salad oil

1. Spread filberts in a shallow baking pan. Bake at 350 degrees until toasted, 10 to 12 minutes. Cool. Rub off as much of the skins as possible with your hands.

2. Break chocolate into squares. Place in top of double boiler over simmering (not boiling) water. Stirring occasionally, heat chocolate until melted. Remove from heat. Mix in instant coffee and oil until smooth and glossy. Stir in nuts to coat well.

3. Drop filbert clusters by heaping teaspoonfuls onto buttered waxed paper on a baking sheet. Let stand at cool room temperature until set. Then store, airtight, in a covered container in a cool place. 2 dozen.