Crunchy, roasted almonds dipped in chocolate. A surprisingly easy chocolate recipe to fix those sudden sweet attacks.
- 1 cup confection chocolate (200 grams)
- Handful of Almonds
- Regular Kitchen Foil or Butter paper.
- Any kitchen tray that you can spare.
- Pre-heat oven at minimum temperature of your oven (usually about a 100 degrees celcius) for 10-15 minutes.
- Let the almonds roast for 3-4 minutes and keep tossing them.
- Repeat 3-4 times till the insides almond – when cut – turn light brown.
- Remove from oven and let cool.
- Break confection chocolate into similar size pieces by hand or using a knife.
- Place in a glass bowl and microwave for 30-40 seconds.
- Remove the bowl and give the confection chocolate a good stir with a large spoon.
- Repeat the process till all chocolate pieces have melted and the temperature has reached 45 degrees Celsius +- 1degree
- Spread out the foil on a regular kitchen tray.
- Put 3 almonds in the bowl and toss to cover with confection chocolate on all sides.
- Take out an almond and place on the foil.
- Top it with another almond.
- Repeat this procedure with the third almond.
- Let these settle for 1-2 minutes.
- Let these chill in fridge for about 10 minutes.
- While roasting almonds, always use the middle rack of the oven for even roasting. Else you will end up burning the almonds from one side and under-cooking them from the other side.
- To make these almond rocks, extra delicious, I suggest you roast them first. (You could use plain almonds, but they don’t pack in the same punch as roasted almonds) So cut out a big sheet of foil and nicely cover the tray of your oven and spread out the almonds on this.
- You can use this recipe to make almond rocks, walnut rocks, cashew rocks – any nuts or even a mix of nuts! You could use extra dark, dark, milk or white confection chocolate
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