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dark chocolate almond clusters

Chocolate Almond Clusters

Chocolate Almond Clusters

Almonds taste best when toasted and cooled so I do that in advance, sometimes days/weeks before. This is a double-boiler method using a saucepan and glass bowl. I drop in 25 almonds at a time. They’re best kept refrigerated to keep them from melting in your hand. - Jenny Jones

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Makes: 15 cups

Chocolate Almond Clusters

Ingredients:

  • 1/2 cup toasted & cooled raw almonds (about 75 almonds)
  • 3 ounce dark chocolate bar (I use World Market 72% cacao)

Instructions:

  1. Put one inch of water in a small saucepan.
  2. Place a pyrex glass bowl on top so it does not touch the water.
  3. Break chocolate into pieces and place in the bowl.
  4. Bring water to a boil and reduce heat to a bare simmer.
  5. Stir chocolate occasionally until it melts.
  6. While chocolate melts, set out 15 1-inch candy paper cups.
  7. When chocolate is melted, turn off the burner.
  8. Drop almonds into warm chocolate, turning over to cover and remove in clusters of five into candy cups. It’s easiest using two teaspoons.
  9. When finished, scrape any remaining chocolate with a small spatula and drizzle over the cups. (you may have to re-warm the chocolate)
  10. Cool on the counter or in the fridge. Keep refrigerated in a sealed container, in or out of the cups.

Note: Instead of paper cups, clusters can also be dropped directly onto wax paper but they will spread a little.

To toast almonds place on an ungreased baking sheet and into a preheated 350° F oven for 7-10 minutes. Cool completely.

For more on this recipe in my blog click here.

7 Comments on "Chocolate Almond Clusters"

  1. Jeanne L

    Sounds delicious and easy which I like. I was wondering if I could add some coconut and make these like an Almond Joy candy bar? Do you think this would work? Thanks.

  2. Gail

    would it work using a dark chocolate – any difference?

    • Jenny

      I have made them with up to 70% cacao dark chocolate. I find anything darker than that is too bitter.

  3. Louise

    Jenny, do you think these would be any better if the almonds were skinned? Thank you dear one.

    • Louise

      On the contrary, I think almonds with the skin have more flavor, especially when roasted, as well as more nutrients. I would not suggest using skinned (blanched) almonds.

  4. raghdaa

    Me too, so in love with chocolate and almond ,thanks a lot for sharing it.

  5. Arlene

    I love almonds and dark chocolate. I will be making these pretty soon.
    They look really yummy!

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