Ingredients
- 250 g ION dark chocolate couverture
- 170 g raw unpeeled almonds
Method
Spread the almonds out in a baking pan, and bake in a preheated oven at 180 C fan for approximately 10-12 minutes.
Allow them to cool well.
Over a bain-marie melt 200 g of dark chocolate couverture.
Chop finely the remaining 50 g couverture, until it resembles coarse crumbs.
Next, remove the bain-marie from the stove and add the chopped couverture into the melted chocolate. Stir with a mariz, until completely combined and become glossy chocolate.
Then, add the almonds while continue stirring with the mariz, until the almonds are incorporated into the melted chocolate.
Take an amount of 5-6 almonds at a time with a spoon, and place it on a sheet of parchment paper. Refrigerate for at least 1 hour.
