Almond Chocolate
Popular almond chocolate with coated caramel almonds
Ingredients
skin-on whole almonds (for desserts)
100 g
fine granulated sugar (Ingredient A)
30 g
water (Ingredient A)
2 tsp
unsalted butter
5 g
sweet chocolate (for coating)
120 g
cocoa powder
to taste
Instructions
1
Pre Preparation
Preheat the oven to 160℃. Chop all the chocolate, place in a bowl. Line a baking sheet with parchment paper. Line an enamel pan with parchment paper.
2
Step 1
Spread the almonds on the parchment-lined baking sheet, place in the preheated 160℃ oven and bake for about 5 minutes.
3
Step 2
Place Ingredient A in a small pot, turn to low heat. Do not stir, heat until the mixture can be pulled into strands with a spoon.
4
Step 3
Turn off the heat from Step 2, pour all the almonds from Step 1 into the pot at once, stir continuously with a wooden spatula until the sugar solidifies.
5
Step 4
Turn the heat back on, heat Step 3 over medium heat. When the sugar melts and turns golden brown, add the butter, stir to mix evenly.
6
Step 5
While hot, pour Step 4 into the parchment-lined enamel pan, spread out the almond pieces individually. After cooling, transfer to a bowl.
7
Step 6
Melt the coating chocolate over boiling water, then slowly add it to the bowl from Step 5, stirring constantly until the chocolate coats each almond separately.
8
Step 7
Once all almonds are fully coated in chocolate, place them one by one into the cocoa powder-lined enamel pan, rolling to coat completely with cocoa powder.
