How To Make Sea Salt Dark Chocolate Almond Clusters
With just 4 ingredients, you can easily enjoy these amazing dark chocolate almond clusters that offer a wonderful medley of sweet and salty in one bite!
Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat.
Spread the almonds out in a single layer and toast for 10 to 12 minutes, stirring once during that time. Set aside.
Melt the chocolate in a double boiler or carefully use the microwave.
For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30-second increments, stirring after each increment until completely melted and smooth.
Alternatively, temper the chocolate. If tempering, do not store the finished nuts in the refrigerator.
Stir the almonds into the chocolate, making sure to coat each one.
On a large lined baking sheet, drop a spoonful of the coated almonds. Spoonful can be as large or small as desired, with around 10 to 12 almonds each in 1 cluster.
Sprinkle with a little sea salt and turbinado sugar, then allow chocolate to completely set. Place the baking sheet in the refrigerator to speed it up.
Serve and enjoy!
- Store the chocolate-covered almonds in the refrigerator for up to 4 weeks.
- Chocolate: Make sure to use high-quality chocolate, such as Lindt, Baker’s, or Ghirardelli. Trader Joe’s Pound Plus bar work, too. For a deeper and less sweet dark chocolate flavor, use bittersweet chocolates.
- Calories: 92.30kcal
- Fat: 7.03g
- Saturated Fat: 1.70g
- Trans Fat: 0.00g
- Monounsaturated Fat: 3.76g
- Polyunsaturated Fat: 1.25g
- Carbohydrates: 7.09g
- Fiber: 1.64g
- Sugar: 4.74g
- Protein: 2.33g
- Sodium: 40.23mg
- Calcium: 28.11mg
- Potassium: 97.54mg
- Iron: 0.59mg
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