These are fabulous little treats that are very easy to make. The trick to these is adding almond butter to the melted chocolate. This means so the finished product isn’t too hard to bite through, but importantly adds another almondy dimension to the chocolates.
Makes about 30
|1 1/2||cups||blanched and slivered almonds|
|100||grams||fair trade chocolate*|
*I used dark chocolate to make mine, but I actually think this recipe lends itself to milk chocolate better. Feel free to use white chocolate if you’d like though.
** This is the almond equivalent of peanut butter, and should be made entirely of almonds. You will likely find it in the health food section of the supermarket
Preheat the oven to 160oC. Scatter the almonds over a baking tray and bake for about 10 minutes, till they just turn golden. Watch them carefully, because overdone almonds will ruin these chocolates. Remove the almonds from the oven and allow them to cool slightly.
Melt the chocolate in a bowl over a saucepan of simmering water. When totally melted, add the almond butter and stir to combine. Add the roasted almonds, and mix till thoroughly coated in chocolate.
Gently scoop the mixture into very small foil chocolate cups, making sure plenty of almonds stick well out of the top of the cup. Allow to cool overnight on the bench or in the fridge.