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Almonds in dark chocolate

Ingredients

  • 300g blanched almonds
  • 300g best quality dark chocolate, minimum 70% cocoa
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Almonds in dark chocolate

by Lemon Squeezy
Time: 40 minutes prep
Servings: 50 Servings
 

Directions

  1. PRE-HEAT THE OVEN TO 150˚C/130˚C FAN/GAS 2.
  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.
  3. COVER - Cover a couple of baking trays or chopping boards with kitchen foil.
  4. MELT - Melt the chocolate in a bain-marie.
  5. COAT - Add the toasted almonds to the chocolate and stir to coat. Turn the heat off but leave the mixture in the bain-marie.
  6. 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.
  7. CHILL - Chill for at least 2 hours before serving. Keeps for two weeks in an airtight container.
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Summary

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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.