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Frequently paired with
The best thing to pair and share with CHOCOLATE COVERED ALMONDS
Ingredients
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Coating
Finishing
Tools & equipment
Method
Coating
Toast almonds (optional but recommended)
Preheat the oven to 175°C (350°F). Spread the almonds in a single layer on a baking sheet. Toast for 8–10 minutes, stirring once halfway, until fragrant and lightly golden. Remove and let cool completely. Toasting deepens flavor and helps the chocolate adhere.
Melt chocolate
Place the chopped chocolate (or chips), butter, and vegetable oil in a heatproof bowl. Melt gently over a saucepan of simmering water (double boiler), stirring frequently until smooth. Alternatively, microwave in 20–30 second bursts at 50% power, stirring between bursts to avoid scorching. Stir in vanilla extract once smooth.
Coat almonds
Working in small batches, add cooled almonds to the melted chocolate and stir with a spatula or fork until each almond is evenly coated. Use a fork to lift almonds out, letting excess chocolate drip back into the bowl. Place coated almonds on a parchment-lined baking sheet in a single layer, leaving a little space between each.
Set the chocolate
Allow the chocolate to set at room temperature until firm, about 1–2 hours. To speed up setting, chill the tray in the refrigerator for 20–30 minutes. If chilled, return to room temperature briefly before dusting to prevent condensation.
Finishing
Dust with powdered sugar
Place powdered sugar in a shallow bowl or wide sieve. Put a few chocolate-covered almonds at a time into the powdered sugar and gently toss or shake until lightly coated. Alternatively, sift powdered sugar over the almonds on the tray for a lighter dusting. Ensure an even, thin layer; repeat until all almonds are coated.
Optional cocoa dust
If you prefer a more intense chocolate appearance, mix 2 tablespoons of cocoa powder into the powdered sugar before dusting, or dust some almonds with pure cocoa for variety.
Final chill and season
After dusting, let the coating set for 5–10 minutes. If desired, sprinkle a very small pinch of coarse sea salt on a portion of the almonds while the chocolate is still slightly tacky to add a sweet-salty contrast.
Store the finished chocolate-covered almonds in an airtight container at cool room temperature for up to 2 weeks, or in the refrigerator for up to 1 month. Bring to room temperature before serving for best texture.