Have you ever wondered how to make Chocolate Covered Almonds? Here is a how-to recipe that will have you saying goodbye to commercial and hello to homemade!
Line a standard baking sheet with parchment paper. Set aside.
Break the dark chocolate into little pieces and place in a heatproof bowl.
Set a bowl of chocolate over a pot of water. Ensure water does not touch the bottom of the bowl.
Bring a pot of water to a simmer.
When the chocolate is almost completely melted, remove it from heat and stir to finish melting.
Combine and stir to completely coat the almonds with the melted chocolate.
Using a fork or a dipping tool, Transfer the evenly coated chocolate almonds to parchment paper one by one and in a single layer, keeping them separate. Remove as much excess chocolate as possible.
Continue in this manner until all the almonds have been transferred.
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Notes
Always use fresh and unsalted almonds. Whole natural almonds and nothing else. Use a high-quality nut to get a high-quality final product.
As an option, sprinkle with sea salt. If you like the sweet and salty flavors, sprinkle some sea salt before the chocolate hardens.
Can any chocolate be used? Yes. Bittersweet, semi-sweet or milk chocolate can be used to make this chocolate snack.Can I use chocolate chips? Yes, but the final product has the potential to have streaks. Still delicious but not as pretty to look at. Why did my melted chocolate turn white? Overheating and/or using chocolate with excess moisture (previously frozen/cold chocolate) are potential causes. Can I make chocolate nut clusters? Yes. Place 3-4 chocolate almonds piled together on the parchment paper. Can I use roasted almonds? Yes, in fact, if you have the time, chocolate-covered roasted almonds provide a superior flavor with a crunch.How do I roast almonds? Scatter the whole almonds in a small roasting pan and place in a preheated oven (350°F) for about 6-8 minutes. Shake the pan occasionally to prevent scorching the nuts.How do I store these chocolates? Store them in a mason jar in the refrigerator for up to 2 weeks. If you'd like to extend their shelf life, freeze them in an airtight container for up to one month.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.