dark chocolate almond clusters

Chocolate Almond Clusters

Chocolate Almond Clusters

Almonds should be toasted and cooled so I do that in advance, sometimes days/weeks before. Clusters can be dropped directly onto wax paper instead of cups but they will spread a little. 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

Cook Time: 15 minutes

Total Time: 15 minutes

Makes: 15 cups

Chocolate Almond Clusters


  • 1/2 cup toasted & cooled raw almonds (about 75 almonds)
  • 3 ounce semisweet or bittersweet dark chocolate bar (I use World Market or Scharffen Berger 62 to 72%)


  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 chunks 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, lift any remaining chocolate using a small spatula and pour 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: 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.

6 Comments on "Chocolate Almond Clusters"

  1. 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.

  2. 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.

  3. raghdaa

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

  4. Arlene

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

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