I have never understood the art of tempering chocolate. It’s one of those things that has been explained to me, that I’ve read up on, watched videos etc but I still don’t understand the science behind it. When someone starts to clarify the process, I can feel my eyes glaze over and even if I nod my head and say all the right things (i.e. “ah so that’s why!” “oh, now I get it!”), I’m still as confused as ever.
One thing I do know, is that if you don’t temper chocolate, you don’t get that beautiful shine and nice crisp…. which is why I love this recipe, because you can cover up the fact that you don’t know how to temper chocolate properly and still make something pretty damn impressive!
I like to serve these chocolates with coffee or tea. I usually coat them in cocoa powder but have also coated them previously in a combination of cocoa and orange zest.
Chocolate Covered Almonds
- 50 grams water
- 150 grams sugar
- 500 grams blanched almonds
- 25 grams butter
- 350 grams dark good quality chocolate, chopped evenly
- Lightly oil your kitchen bench top with a neutral oil like grapeseed.
- Place the water and sugar in a heavy based saucepan. Heat until 110c then add the almonds and coat with the syrup.
- Take the almonds off the heat and stir vigorously so as to separate the almonds into pieces. Then, place the almonds back on to the heat and continue to stir over a low heat until the almonds are caramelized, around 15 minutes
- To test if the almonds are done, take a piece and cut in the middle and see whether the inside of the almond is a nice golden colour.
- When done, add the butter and stir through the almonds. Remove from the heat and place on your kitchen bench top. Using two forks, separate the pieces of almonds carefully so they don’t stick to each other.
- Allow the almonds to cool then proceed to coating with chocolate.
- First temper the chocolate. Take around 2/3 of the chocolate pieces and place in the microwave. Heat in 20 second intervals until the chocolate has almost all melted, making sure to stir the mixture every now and then (especially if your microwave heats unevenly) and then add the rest of the chocolate and let the heat from the chocolate melt the remaining chocolate, and ensuring to stir constantly.
- Once the chocolate has reached around 31c, pour 1/3 of the chocolate in to the almonds and stir vigorously again, with the goal of separating the almonds into pieces (try not to have too many clusters of chocolate almonds).
- Place the bowl in the fridge and allow to cool for 5 minutes. Now, add another 1/3 of the chocolate (if it gets cool, you can again microwave for around 10 seconds or so before adding this to the refrigerated almonds.
- Once again, mix the chocolate vigorously, aiming to keep the almonds separated. Place the almonds back in the fridge for another 5 minutes.
- For the last time, pour the remaining chocolate and stir to keep the almonds apart. Place the almonds in the fridge to set for 5 minutes.
- If the almonds have stuck together, carefully separate them.
- To finish, dust the chocolates in cocoa powder.