Almonds in dark chocolate Recipe
Quick and easy after-dinner treats. These delicious morsels of velvety chocolate and crunchy almonds are quick and easy to put together and make a great gift.
Store the almonds in an airtight container in a cool, dry place. They will keep for up to two weeks.
Servings: 50 Servings
PRE-HEAT THE OVEN TO 150ËC/130ËC FAN/GAS 2.
TOAST - Place the almonds on a baking tray and toast in the oven for about 10 minutes. Check regularly to prevent the almonds burning and becoming bitter.
COVER - Cover a couple of baking trays or chopping boards with kitchen foil.
MELT - Melt the chocolate in a bain-marie.
COAT - Add the toasted almonds to the chocolate and stir to coat. Turn the heat off but leave the mixture in the bain-marie.
SCOOP - Scoop 5-6 almonds out with a spoon and delicately place in a heap on the foil-covered tray. Drizzle some melted chocolate over the heap. Repeat until you have used all the mixture.
CHILL - Chill for at least 2 hours before serving. Keeps for two weeks in an airtight container.