Set up two double boilers (see my high tech set up below of a Corelle bowl over a small saucepot) with water in the bottom and chocolate chips in one, white chips in the other. double boiler for chocolate chips

Turn the heat to medium for both.

Use a spoon to stir the chocolates around until melted. Remove the dark chocolate from heat and pour in the blueberries. Use a spoon to stir them to coat.

Use the spoon still to pour small clusters onto a waiting cookie sheet that has a Silpat or parchment paper on it. Spoon out until all of the berries are on the cookie sheet. Try not to make the clusters more than a bite’s worth, about six or seven berries.

Remove the white chocolate from heat and stir well. Use a spoon to drizzle over the dark chocolate and berries. Work quickly or stop between every few clusters to shake sprinkles on top before the white chocolate begins to set.

Put the cookie sheet in the fridge for at least three hours or until the chocolate is hardened. Keep refrigerated.