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  • Almonds in dark chocolate

    1 vote
    Almonds in dark chocolate
    Prep: 40 min Servings: 50
    by Lemon Squeezy
    61 recipes
    >
    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.

    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.

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