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First, pick the type of chocolate you love. For very low-sugar clusters, pick 85% cocoa, or 70% for a sweeter treat. For very sweet clusters, use 55% cocoa chocolate.
Line a large sheet that fits in your freezer with lightly oiled parchment paper. Set aside.
In a microwave-safe glass bowl, add the squares of chocolate and oil.
Microwave in 30-second bursts, stirring between each until fully melted.
Fold in the seeds, and use a rubber spatula to stir and coat the seeds entirely.
Drop a tablespoon of the batter on the prepared sheets and repeat, leaving some space between each cluster. I made 13 clusters.
If you like, sprinkle extra seeds on top.
Pop the sheet in the freezer for 10-12 minutes until the chocolate hardens and the clusters are set.
Serve with a pinch of sea salt flakes.