This combination of two pure flavors is delicious. Sometimes I substitute toasted and skinned hazelnuts for the almonds.
Recipe information
Yield
3 cups
Ingredients
Preparation
Step 1
Melt and temper the chocolate (see pages 25–30). Place the almonds in a 2-quart mixing bowl and pour one-third of the chocolate over them. Use a rubber spatula to mix and stir the almonds and chocolate together, completely coating the nuts. Continue to stir for a few minutes until the chocolate begins to set up around the nuts. If the chocolate takes longer than 6 minutes to set up, place the bowl in the refrigerator for 2 to 3 minutes, then separate any clusters that may have formed.
Step 2
Pour half of the remaining chocolate over the nuts and stir again until the chocolate sets up around the nuts. Repeat with the remaining chocolate.
Step 3
Sift the cocoa powder together with the confectioners’ sugar or pulse them together in the bowl of a food processor. Transfer the mixture to a large, strong plastic bag. Place about half the almonds in the plastic bag, seal the top, and shake the bag well to coat the nuts.
Step 4
Line a baking sheet with waxed paper. Pour the nuts and cocoa mixture into a large strainer set over a bowl. Separate the nuts and place them on the baking sheet. Transfer the cocoa mixture to the plastic bag and repeat with the remaining almonds.
Step 5
Store the almonds between layers of waxed paper in an airtight container at room temperature for up to 2 weeks. Serve the almonds at room temperature.
