Introduction
The marriage of chocolate and almonds dates back to ancient European chocolate houses, where master chocolatiers first experimented with nuts and chocolate in the 17th century. This combination gained particular prominence in Belgium, where pralines became an art form. The use of dark chocolate with a high cacao content represents a modern twist on this classic pairing, appealing to contemporary preferences for less sweet, more intense chocolate experiences. This recipe celebrates both the traditional craftsmanship of chocolate-making and the current appreciation for high-quality, minimally processed ingredients.
Ingredients
• 1 pound (450g) whole raw almonds, unskinned
• 12 ounces (340g) high-quality dark chocolate (70% cocoa content), roughly chopped
• 1 tablespoon neutral vegetable oil
• 1/2 teaspoon fine sea salt
• 2 tablespoons Dutch-processed cocoa powder (optional, for dusting)
• 1 teaspoon flaky sea salt (optional, for finishing)
Step 1:
Preheat oven to 350°F (175°C). Spread almonds in a single layer on a rimmed baking sheet lined with parchment paper.
Step 2:
Toast almonds for 8-10 minutes, stirring halfway through, until fragrant and slightly darkened. Let cool completely.
Step 3:
Set up a double boiler or place a heatproof bowl over a pot of simmering water. Ensure water doesn't touch the bottom of the bowl.
Step 4:
Add chopped chocolate and vegetable oil to the bowl. Melt slowly, stirring occasionally, until temperature reaches 115°F (46°C).
Step 5:
Remove from heat and stir in fine sea salt. Let chocolate cool to 88-90°F (31-32°C) for proper tempering.
Step 6:
Add cooled almonds to the tempered chocolate, stirring gently until well coated.
Step 7:
Using a spider strainer or slotted spoon, lift almonds in small batches and tap off excess chocolate. Place on parchment-lined baking sheet.
Step 8:
Optional: Dust with cocoa powder and sprinkle with flaky sea salt while chocolate is still wet.
Step 9:
Let set completely at room temperature, about 1-2 hours, until chocolate is firm.
Q: Why did my chocolate become grainy or streaky?
A: This happens when chocolate is not properly tempered or when moisture is introduced. Use a candy thermometer and ensure all equipment is completely dry.
Q: Can I skip the tempering process?
A: While possible, untempered chocolate won't have the same snap and shine, and may bloom (develop white streaks) more quickly.
Q: Why toast the almonds first?
A: Toasting enhances the nuts' flavor and ensures they stay crisp under the chocolate coating.
• Choose fresh, high-quality almonds without any signs of rancidity.
• Dark chocolate can be substituted with milk chocolate or white chocolate, though flavor profile will change.
• Recommended chocolate brands: Valrhona, Callebaut, or Ghirardelli.
• Contains tree nuts (almonds) and may contain milk if using milk chocolate.
• Store in an airtight container at room temperature for up to 2 weeks.
• For best results, temper the chocolate to ensure a glossy finish and proper snap.
Serve at room temperature as a snack or dessert garnish
Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration to prevent chocolate bloom.
Allow sufficient cooling time between toasting almonds and coating with chocolate. Proper chocolate tempering requires patience and precise temperature control.
- Use a candy thermometer for precise chocolate tempering
- Work in small batches when coating almonds to prevent chocolate from setting too quickly
- Ensure almonds are completely cool before coating to prevent chocolate from seizing
Try coating with white chocolate and adding espresso powder, or use milk chocolate with ground cinnamon for a different flavor profile
Pair with coffee, port wine, or bourbon for an elegant dessert experience
Year-round, but especially popular during winter holidays
Contains tree nuts (almonds). May contain traces of milk and soy from chocolate. Manufactured in a facility that may process other tree nuts.
