Chocolate Orange Almond Clusters Recipes

Steps:

• In a small bowl, cream the butter, almond paste and 1/2 teaspoon orange zest until light and fluffy. In a microwave, melt white baking chocolate; stir until smooth. Gradually add to creamed mixture. Slowly stir in orange juice. Beat until smooth. Cover and refrigerate for 20 minutes or until easy to handle, stirring occasionally., Shape into 2-in. logs; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 30 minutes or until firm. Combine coarse sugar and remaining orange zest; set aside., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip logs in chocolate, allowing excess to drip off. Place on waxed paper-lined baking sheets. Sprinkle with sugar mixture. Let stand until firm.

Steps:

• Preheat the oven to 350 degrees F.
• Lightly grease the mini-muffin tins with vegetable oil spray. Place 1 teaspoon of slivered nuts in each of the muffin cups. Unwrap the caramel candies, cut each candy into quarters and place 4 quarters (1 candy) in each of the muffin cups on top of the nuts in a single layer. Bake in the oven until the caramel is just melted and beginning to spread, about 8 minutes. Be careful not to over melt the caramel or it will bubble, burn, and become too hard. Place the mini muffin tins in the refrigerator for 5 minutes to cool. Remove the nut clusters from the tins and set aside.
• Meanwhile, melt the bittersweet chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip half of the nut clusters in the bittersweet chocolate and place on a parchment paper-lined baking sheet. Return the clusters to the refrigerator to harden, about 30 minutes.
• Melt the white chocolate in a double boiler over low heat. Wisk 2 to 3 tablespoons of cream into the chocolate to slightly thin the chocolate for coating the clusters. Dip remaining half of the nut clusters in the white chocolate and place on the parchment paper-lined baking sheet with the other chocolate-covered clusters. Return the clusters to the refrigerator to harden, about 30 minutes.

Steps:

• In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
• Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
• Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

Steps:

• In a 3-qt. slow cooker, combine the candy coating, chocolate chips and German chocolate. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook 1 hour longer or until melted, stirring every 15 minutes. , Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let stand until set. Store at room temperature.

Steps:

• Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
• Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
• Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
• Once dry, store almonds in a resealable container.