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Chocolate Covered Almond Clusters Recipe
Ben Carraoli

Chocolate Covered Almond Clusters Recipe

I have to admit, the first time I made these Chocolate Covered Almond Clusters, I was completely hooked. There’s something magical about the combination of crunchy, nutrient-packed almonds enveloped in creamy chocolate. Each bite feels indulgent yet wholesome, making it my favorite treat for movie nights or gifting
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups whole raw almonds – I prefer unroasted almonds for a fresh crunchy texture. You can lightly toast them for extra flavor.
  • 12 oz high-quality milk chocolate – Choose chocolate with a higher cocoa butter content for smooth melting.
  • 12 oz high-quality dark chocolate – Adds a slightly bitter contrast that complements the almonds perfectly.
  • 1/2 tsp sea salt optional – Sprinkling a pinch enhances the chocolate flavor.
  • 1 tsp vanilla extract optional – Adds depth to the chocolate coating.

Method
 

  1. First, toast the almonds lightly in a dry skillet for 5–7 minutes if you want extra crunch. Make sure they’re cooled completely before adding chocolate. This step enhances their natural nutty flavor.
  2. Break chocolate into small pieces and melt it slowly over a double boiler or in a heatproof bowl over simmering water. Stir frequently for a smooth, glossy texture without burning the chocolate.
  3. Once melted, add the almonds and mix until every nut is coated. I like to fold gently to keep clusters chunky rather than forming a paste.
  4. Spoon small mounds of chocolate-coated almonds onto parchment paper. Keep the clusters bite-sized so they set evenly and look attractive.
  5. Place the clusters in the fridge for 15–20 minutes or until firm. Once set, sprinkle lightly with sea salt or cocoa powder for an extra touch of flavor.

Notes

  • I always use high-quality chocolate; it melts smoothly and tastes richer.
  • I never skip chilling; it keeps the clusters from falling apart.
  • I occasionally stir in the chocolate mixture halfway through chilling to avoid flat clusters.
  • I experiment with almond types—smoked almonds or Marcona almonds give a gourmet touch.