— a culinary journal —

Almond and Cherry Dark Chocolate Crisps


Three ingredients. Four steps. Endless variations.

Roast, melt, mix and set.

Make sure you taste and like the chocolate before you use it in this recipe.

The darker the chocolate you use, the healthier the chocolate crisps.

The variations are unlimited:

1. Roasted Almonds + Dried Cherries

2. Macadamia Nuts + Dried Pineapples+ Dried Shredded Coconut

3. Roasted Hazelnuts

4. Roasted Pumpkin Seeds

5. Crushed Candy Canes + peppermint oil (1/2 tsp)

What’s your favorite?


1 cup blanched, slivered almonds

10 ounces dark chocolate (I used 60% bittersweet)

1/2 cup chopped dried cherries


Roast the almonds for about 10 minutes at 325°F. Cool them on the counter for a few minutes.


Melt the chocolate in the top of a double boiler (ie a bowl set over a pot of simmering water) or very carefully in the microwave.


Remove from heat and add the almonds and dried cherries.


Drop by spoonfuls onto a cookie sheet lined with waxed paper.


Leave it on the counter to set- about 30 to 45 minutes.



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