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
- 1/2 cup toasted & cooled raw almonds (about 75 almonds)
- 3 ounce dark chocolate bar (I use World Market 72% cacao)
- Put one inch of water in a small saucepan.
- Place a pyrex glass bowl on top so it does not touch the water.
- Break chocolate into pieces and place in the bowl.
- Bring water to a boil and reduce heat to a bare simmer.
- Stir chocolate occasionally until it melts.
- While chocolate melts, set out 15 1-inch candy paper cups.
- When chocolate is melted, turn off the burner.
- Drop almonds into warm chocolate, turning over to cover and remove in clusters of five into candy cups. It’s easiest using two teaspoons.
- When finished, scrape any remaining chocolate with a small spatula and drizzle over the cups. (you may have to re-warm the chocolate)
- 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.
Where is your sweetner
It’s in the 72% chocolate bar.
This recipe confuses me. How does 1/2 c almonds equate to 75 almonds? If the intent is to measure 25 almonds at a time, this also does not work because 25 almonds is also more than 1/2 c.
So, what it the ratio of chocolate to almonds? 25 almonds to 3oz chocolate??
I guess I might have been more clear. With the almonds I buy, 75 almonds measures about 1/2 cup. It’s 75 almonds to 3 ounces of chocolate but if your almonds are larger than most, you might only need 50 or 60 almonds and make each cluster with 3 or 4 nuts instead of 5. There’s a lot of flexibility with this recipe.
Perfect. Thanks!, I’m making them today…
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.
would it work using a dark chocolate – any difference?
I have made them with up to 70% cacao dark chocolate. I find anything darker than that is too bitter.
Jenny, do you think these would be any better if the almonds were skinned? Thank you dear one.
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.
Me too, so in love with chocolate and almond ,thanks a lot for sharing it.
I love almonds and dark chocolate. I will be making these pretty soon.
They look really yummy!