Erika Wassall, the Jersey Farm Scribe here with a Dark Chocolate Covered Almonds Recipe that you can customize to make your way!
Dark Chocolate Covered Almonds Recipe
Ever buy those chocolate covered almonds at the store? First of all, they’re grossly expensive. And the almond-to-chocolate ratio is always wrong for me. I love me some chocolate. But when I want to eat a chocolate covered almond, I’m hoping it maintains SOME of it’s health benefits as an ALMOND.
I’m not just looking for chocolate with a crunch in the center where I say… hey, I think that was an almond. I want ALMOND, with some chocolate.
So I make them with this Dark Chocolate Covered Almonds Recipe. They take less than 20 minutes, save money AND I can get them JUST how I like it.
First of all, a double boiler. It’s just a pot with a glass bowl on top. There is about an inch of water in the bottom of the pot in this picture.
That’s it. Simple. If you’re doing something that takes longer, just make sure there is always some water in the pot.
Turn the heat up to high. Pour in some chocolate, any kind you like. And you can have some fun here. Throw in some chili powder! Sea salt! A touch of caramel! Sky is the limit. But I was doing a very basic batch. Only two ingredients, dark chocolate chips and almonds!
Wait for the chocolate to melt. You can stir it, to move the heat around, but personally, I’ve found it’s just going to melt all at once when it’s good and ready. Then mix it up real good, and give it a few more minutes to heat up, it’ll be thinner and easier to work with.
That picture above is me testing the consistency. It drizzled pretty well, which is what I was looking for.
I had almonds all ready to go on aluminum foil. I could have used parchment paper… if I could find mine.
Simply drizzle the chocolate over the almonds. I like to use the back of a fork or spoon, but you could use anything. Don’t worry about globs. Globs are delicious. Don’t worry about even distribution or how it looks. It’s going to be yummy no matter what.
When you’re happy with your drizzle, look back the bowl. There’s still a bunch of chocolate in there, right? Well, we wouldn’t to waste it. So toss some almonds right in the bowl, mix it up and lay them out on the aluminum foil as well. These will have more chocolate than the drizzled ones of course, but still less than what you buy in the store!
TIPS: When transferring the almonds to the foil, be sure to quickly separate them, or they’ll stick together as they dry. (well.. unless you like that idea!)
I usually do this two or three times until there is just no more chocolate to mix.
Let your Dark Chocolate Covered Almonds cool. Use fridge or freezer to speed that up if you’d like, but you don’t HAVE to. And that’s it! Store them in an open container in the fridge. You CAN leave them out, but I find they store better if I store them in a bowl in the fridge. Plus, it helps me not eat them all at once!!
They are a great snack, simple, healthy, versatile and MUCH cheaper than what you’d get at any store.
I bet these dark chocolate covered almonds don’t last long in your house! Do you think you’ll try this dark chocolate covered almonds recipe? I’d love to hear what add-ins or flavors you put in your chocolate covered almond recipe! Comment below or reach out to me on Twitter at @NJFarmScribe. I always love to hear from you!