Chocolate Covered Almonds Recipe

Chop and measure

If using a chocolate bar, finely chop the chocolate so it melts evenly. Measure out 300 g. Add 1 tablespoon cocoa butter or neutral vegetable oil to improve sheen and flow.

Set up double boiler

Bring a few centimeters of water to a gentle simmer in a saucepan. Place a heatproof bowl over the pan making sure the bottom of the bowl does not touch the water. Keep water at a low simmer to avoid seizing.

Place chocolate and cocoa butter (or oil) in the bowl. Stir frequently with a flexible spatula until most of the chocolate is melted and smooth, then remove the bowl from heat. Continue stirring off-heat until fully glossy and smooth. The melted chocolate should be about 30–32°C (86–90°F) for coating; if it is cooler it will thicken, if hotter it may bloom later. If chocolate becomes too thick, briefly return to the warm bowl over the pan for just a few seconds, then stir.

Prepare almonds

Taste a few almonds to check seasoning. If you prefer, lightly toast raw almonds in a 175°C (350°F) oven for 8–10 minutes until fragrant, then cool completely. Use roasted unsalted almonds for best results.

Coat almonds

Working in small batches (about 50–75 g at a time), add almonds to the melted chocolate and stir gently until each almond is well coated. Use a slotted spoon, fork, or dipping tool to lift almonds out, allowing excess chocolate to drip back into the bowl for 10–15 seconds.

Set on tray

Transfer coated almonds in a single layer to a parchment-lined baking sheet or silicone mat, spacing them so they don’t stick together. If you want a smooth bottom, gently tap the tray once on the counter to level each piece.

Optional second coat

If you want a thicker chocolate shell, wait 2–3 minutes for the first coat to set slightly, then repeat the coating step with a second small batch of chocolate and place almonds back on the tray.

While chocolate is still slightly tacky (but not wet), sift a light dusting of confectioners’ sugar over the almonds using a fine sieve, or roll each warm chocolate-coated almond in a shallow bowl of confectioners’ sugar for an even dusting. The sugar adds a delicate, sweet finish and attractive look.

If desired, sprinkle a very small pinch of fine sea salt over a portion of the almonds immediately after dusting to create a salted-sweet contrast.

Allow almonds to set completely at room temperature until chocolate is firm, about 30–60 minutes. For faster setting, place the tray in the refrigerator for 10–15 minutes, but avoid prolonged refrigeration which can cause condensation (bloom) when returned to room temperature.

Once set, gently separate any almonds that have stuck together. Transfer finished chocolate covered almonds to an airtight container, layering with parchment if stacking to prevent sticking. Store in a cool, dry place away from direct sunlight for up to 2–3 weeks; refrigeration may shorten shelf-life due to moisture.