Dark Chocolate Smokehouse Almond Rocks

Decadent dark chocolate almond rocks sprinkled with sea salt, combining melted chocolate and roasted almonds in bite-sized clusters.

This Dark Chocolate Smokehouse Almond Rocks recipe combines Ghirardelli 60% dark chocolate with crunchy Blue Diamond Smokehouse almonds and a sprinkle of sea salt for a rich, flavorful treat. The chocolate is melted gently, then mixed with roasted almonds and spooned onto a tray or mini muffin pan to form clusters, finishing with a touch of sea salt before setting. Customizable with dried fruits or nuts, these almond rocks set quickly in the fridge and store well in an airtight container for a delicious snack anytime.

Servings

6-12

Prep Time

10 minutes

Chill Time

30-60 minutes

Total Time

1 hour

10 ounces Ghirardelli 60% dark chocolate morsels
1 cup Blue Diamond Smokehouse almonds
Sea salt for topping sprinkle

Melting the Chocolate
Place 10 ounces Ghirardelli 60% dark chocolate morsels in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until fully melted and smooth. (Alternatively, melt using a double boiler over low heat.)

Mixing the Almonds
Stir 1 cup Blue Diamond Smokehouse almonds into the melted chocolate until evenly coated.

Forming the Clusters
Line a baking sheet with parchment paper. Drop spoonfuls of the chocolate-almond mixture onto the sheet, forming small clusters.

Finishing
While the chocolate is still soft, lightly sprinkle each cluster with sea salt.

Setting
Let the clusters sit at room temperature until firm, or refrigerate for about 20–30 minutes to speed up the process.

Serving
Once set, enjoy immediately or store in an airtight container for a quick sweet-and-salty treat.