Monday, May 9, 2016

Chocolate Covered Almonds ~ Day 114

Preparation time: 20 minutes
Yields: 1/2 cup of each Dark and White Chocolates

  • Almonds - 1 cup
  • Bittersweet dark chocolate - 2 ounces, high quality
  • White chocolate - 4 ounces, high quality
  • Turbinado sugar or any coarse sugar
  • Sea salt
  • Korean chili threads (optional)

  1. Line two baking trays with parchment paper.
  2. Place the bittersweet dark chocolate in a microwave safe bowl.  Melt in 30 seconds increment, stirring after each increment until completely melted and smooth.  Alternatively, you can use the double boiler to melt the chocolate.
  3. Stir 1/2 cup of almonds into the melted chocolate and mix well to coat.
  4. Using a fork, lift the almonds one at a time, shake the excess chocolate and place it on a parchment paper.  Repeat the process with the remaining almonds.  
  5. Sprinkle with sea salt and turbinado sugar.  Allow the chocolate to set completely.  The chocolates can be refrigerated to speed up the setting, 

  • For the white chocolate coating, repeat the same process as dark chocolate.  After coating sprinkle some finely chopped Korean red chili threads (if using).
  • Store the chocolate covered almonds in the refrigerator.

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