This is a print preview of "Almonds in dark chocolate" recipe.

Almonds in dark chocolate Recipe
by Lemon Squeezy

Almonds in dark chocolate

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.

Rating: 5/5
Avg. 5/5 1 vote
Prep time: Italy Italian
  Servings: 50 Servings

Ingredients

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

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.