Last week after testing out some new dark chocolate bars I thought It’d be a good idea to try using them in a fun summer dessert.
So, after a few bites of each bar- I tossed ’em in a saucepan on the stove top and got to work.
I was inspired to create these tasty lil’ nibbles after attending two Almond Board events last month where they had buckets upon buckets of every almond imaginable.
I’m talkin’ about everything from chocolate covered almonds to coconut chili almonds.
There were easily 30 different kinds of almonds to choose from. So, I simply grabbed a pretty candy bag and tossed a few of each inside.
Of course I tried each one.
But my favorite were the simple dark chocolate covered almonds.
So, after they were all gone (and in my belly)…
I figured I should make some myself.
And I did just that.
It’s a fairly simple recipe. I mean chocolate covered almonds can’t be that difficult to make, can they?
Just make sure you’ve got some really, really good dark chocolate.
I’m talkin’ really good.
Because it’s the good chocolate that makes these babies so tasty.
I used two Alter Eco dark chocolate bars that I found at Whole Foods Market last week. They were pretty darn fabulous to say the least.
I could have easily eaten each bar bite – by – bite.
But, instead I took a few bites and used ’em for this recipe because I knew I wanted them to taste mighty fine.
These chocolate covered almonds rocked.my.world.
That pretty much sums it up.
So, now I’m ready to move to California to work for the Almond Board and a company that makes a mighty fine dark chocolate. Because they just might be my two favorite things right now. Yes, almonds and dark chocolate- who would’ve thought? I mean, for a (almost) 30 year old Manhattan gal you’d think Jimmy Choo’s and a Prada bag would be on my list of wants…
Ha- that was back in the day when I worked at VOGUE.
Now, I want the Prada and Jimmy Choo of food n’ kitchenware, hehe…
Hey- a girl can dream, can’t she?
I’ve been called the Carrie Bradshaw of Food. Except Carrie spent all her money on shoes- mine goes to food.
Anyway, back to the almonds and the dark chocolate, of course.
These were deliciously dense, a little on the grainy side and unlike any dark chocolate covered almond I’ve ever had. In the best way possible. I think it was my magic touch along with my two new favorite ingredients.
If you’re a fan of crunchy n’ sweet snacks (or desserts) you’ll love these. I was satisfied after eating a few and that never happens. Trust me.
I melted the dark chocolate on the stove top … and ended up eating most of it with a spoon straight outta the pot.
Oy! Belly ache.
I used two chocolate bars because what goes better with almonds than dark chocolate?
Ya, you might wanna run home and create this recipe. Stat.
Try keeping them in your freezer for a refreshing summer dessert. It will blow your mind.
- 2 4 oz. bars dairy-free, gluten-free chocolate
- 2 cups roasted almonds
- 1 Tbsp. powdered or liquid stevia
- Drizzle of melted coconut oil
Break up chocolate bars into small pieces then add to the top of a double boiler.
Stir constantly with a spoon until the chocolate melts and is smooth.
Place the bowl of melted chocolate into a bowl filled with ice water; slowly mix chocolate with a spoon. The chocolate will start to thicken (this is when the tempering occurs and you can then remove the cold water).
Warm the chocolate again without overheating it and without losing the tempering; this can be tricky but it is possible. Place the bowl filled with chocolate over the pot of warm water if need be, to loosen the chocolate.
Transfer roasted almonds to a large mixing bowl; add the melted coconut oil and stevia. Pour 1/3 of the melted chocolate over the almonds to coat them; stir until the chocolate starts to set.
If the chocolate isn't setting after 8 minutes, place chocolate covered almonds in the fridge for 4-5 minutes.
Using your hands or a small knife, gently separate any clusters that have formed so that each almond is separate and not clustered.
Pour 1/2 of the remaining chocolate over the almonds; mix well until the chocolate sets. Add remaining chocolate and set over almonds. Using hands or a small knife, separate any clusters that formed so almonds are in individual pieces.
Set aside or in the fridge/freezer until ready to serve.