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Chocolate Almond Clusters

Chocolate almond clusters are roasted almonds coated in melted chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Almond and chocolate are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,733 recipes. Both carry 2,3-pentanedione, which smells butter, sweet. The science ↓

Chocolate Almond Clusters

Ingredients

Directions

Prepare

  1. Roast the almonds and let them cool.

  2. Melt the chocolate for dipping.

Make the clusters

  1. Place 1 pound of almonds in a taffy pan.

  2. Pour enough chocolate over the almonds to cover them.

  3. Pick up 6 to 8 chocolate-covered almonds at a time and lay them in a heap on wax paper.

  4. Continue until all almonds are coated.

  5. Once dry, cut each cluster in half to reveal the nuts.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Almonds
Form the bulk of each cluster, providing crunch and nutty flavor under the chocolate coating.
Chocolate
Coats the almonds and binds them into clusters as it melts and then sets firm.

The step that matters

Let the chocolate dry before cutting. Chocolate must set fully so the clusters hold their shape. Cutting while the coating is still soft can smear the chocolate and crush the clusters.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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