- 300 g dark couverture chocolate, roughly chopped
- 30 g butter, (1 tablespoon)
- 100 g raw almonds (1 cup)
- sea salt (coarse for topping)
Almond Chocolate Recipe Preparation
You can do this in microwave or double boiler. If you are going to make a double boiler (see double boiler technique) put half the water in the pot and boil it. Add the coarsely chopped chocolate to a large glass bowl that does not fall into the pot, melt the chocolate in its steam, add the butter in small pieces and mix it with the chocolate when it is completely melted.
If you are going to use the microwave, melt the chocolate for 2 minutes in the microwave, remove it and mix it with a spatula for another 30 seconds until there are no pieces left. Add the butter in small pieces and mix until you get a smooth mixture.
Portioning Almond Chocolate Recipe
Add raw almonds to the melting chocolate. Spread greaseproof paper on a tray, take chocolate pieces in equal boots and place them. Before the chocolate freezes, sprinkle a little sea salt or rock salt on them (never use iodized table salt!).
Cooling and Service
Allow the chocolates to cool to room temperature. After it cools outside, you can take it in a lidded refrigerator container and harden it in a deep freezer or cupboard.