-
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.