Description
Roasted almonds covered in milk chocolate and coated with cocoa powder.
Ingredients
- 2 cups Almonds, Raw
- 4 ounces, weight Chocolate, Milk Or Dark, Chopped
- ⅓ cups Unsweetened Cocoa Powder
Preparation
Preheat oven to 300 F. Line a baking sheet with parchment paper, spread the almonds evenly across the pan and roast them for 15 minutes, flipping halfway through. When done remove them from the oven and set aside.
In a microwave safe bowl, add chocolate and microwave it in 30 second intervals, stirring in between, and continuing until chocolate is melted. This took me one minute. Be careful not to burn the chocolate. You could also melt the chocolate in the top of a double boiler.
Add almonds into the melted chocolate and mix until all the almonds are coated in chocolate.
In a medium bowl add cocoa powder. Add a handful of the chocolate covered almonds at a time. Mix until all of the almonds are covered in cocoa powder. Shake off the excess cocoa powder. I did this by picking up the almonds and bouncing them from my one hand to the other, then placing them back onto parchment paper. Do the same to remaining almonds. Please note: do not cover all of the almonds with the cocoa powder at the same time, or you will end up with a big chocolate mess. You’ll need to do this in batches. (Trust me!)
Let the chocolate set up. Then store the chocolate covered almonds in an airtight container at room temperature for up to a month.
