Thursday, August 11, 2011

Dark Chocolate Nut Clusters!

I can't remember where I saw or read about making these little treats.  I think it was somewhere on the BFC facebook page or on Jorge's website. But wherever it came from, I changed it up slightly by adding the salt. I just like the sweet and then the little taste of salt. By all means leave it out if you're not weird like me!! You can alter the amounts, more chocolate, less nuts or vice versa. They chill up very fast in the fridge and then you can peel them off the cookie sheet and put them in a container. I store mine in the fridge because I like them cold! I also bought some lavender salt when I was in California and used that last time I made them.

Here are the ingredients I used:

3 bars of dark chocolate, at least 85%
2 or more cups of nuts, rough chopped ( I like macadamia and walnuts)
Fleur de sel, or other fancy large grain salt

1)Line a baking sheet with wax paper

2)Break up chocolate in microwave safe bowl and microwave for 1- 2 minutes stirring intermittently until chocolate is melted

3)Roughly chop nuts and add to melted chocolate

4)Drop a tablespoon full onto the tray spread out like you would do with cookie dough

5)Sprinkle with a few grains of sea salt....or not depending on how you like 'em

6)Chill in the refridgerator about 15-30 minutes

Store in sealed container or in fridge. Calculate the s/c value based on how many your batch makes and the amount of nuts and chocolate you use.


  1. Oh yum!!! I've made these with peanuts and almonds, but never with the added salt on top, and not in such a large quantity. The salt would add a loveliness to them that I'm not sure I could stand! LOL I'm also not sure I could keep so many around at one time, something about the combination of nuts and chocolate is soooo alluring. I may need to purchase some of these ingredients just for this purpose next shopping trip. Thank you for posting!!

  2. Those look delicious!! I tried making something similar last week, but I used almonds and bakers chocolate. I melted bakers chocolate and added stevia to it to try to make them sugar free. They did not come out sweet enough, plus the chocolate seized a bit when I put the stevia in. We still managed to eat them all. Yours look much better!

  3. OMG, yummy!!! So that answers my question about whether the chocolate can be melted or not! Now I wonder if you could melt it with heavy whipping cream and stevia to make it more like milk chocolate. Hmmmm...sometimes I wish I was a chef! Just sometimes!