I roasted almonds in the oven (I used my little toaster oven). The aroma of roasting almonds is quite good:). That also meant it was ready to be taken out of the oven. So that’s what I did. And, I set them aside to cool.
Time to melt chocolate:
Endangered Species Chocolate is what I used (the brown wrap one). My daughter is an animal lover. Her diet includes no animal products or by-products. She is passionate about them and is determined to be their voice. (I am making this for her.)
Next step: I started my double-boiler. I heated enough water in the pot so that it wouldn’t touch the base of the second pot with chocolate pieces to be melted.
I kept the heat on low because the chocolate melts fairly quickly.
All melted! Looked rich & creamy! I turned the heat off.
Next, I added almonds into the melted chocolate and stirred the chocolate to coat the almonds.
Roasted almond & melted chocolate…irresistible! I wanted to try one so badly.
I placed wax paper on a cookie sheet. Then, I scooped out almonds from the pot and spread them in a single layer on the wax paper. I got a spoon to start separating these guys. After that, I placed these almonds in the fridge so that the chocolate around these almonds will solidify.
They stayed in the fridge for about 15 minutes.
It was time to coat them with cocoa powder. You don’t have to do this part, but the cocoa powder adds to the flavor.
I mixed in a bit of raw cane sugar in the cocoa.
Then, I got the chocolate covered almonds from the fridge and dropped them in the cocoa powder mix; I used a spoon to gently fold the cocoa powder over the chocolate covered almonds.
Last thing I did was to place the almonds from the bowl into a colander. I shook the colander to get excess cocoa off the almonds. And, then I stored them in a plastic container. All done!
My daughter will love this. She will be coming home soon from the animal shelter…I’ll surprise her! This is one of her favorites! I’m glad I made these for her. I feel good!
Serving size of almonds from http://www.livestrong.com:
The USDA Nutrient Data Laboratory says that 1 oz. of whole, shelled almond kernels contain 163 calories and about 14 g of fat. They’re also a nutritious source of protein and fiber, with 6 g of protein and 3.5 g of fiber.
1 oz. is standard serving of almonds. That’s equal to one handful or about 23 whole, shelled nuts.
Endangered Species Dark Chocolate Bar serving size:
!/2 a bar, calories: 250; total fat: 18 g; cholesterol: 0 mg; carb: 20 g; Fiber: 5 g; Protein: 4 g
1 – Endangered Species dark chocolate bar (use any brand you like)
1 – Cup Almond
2 – Tablespoon Nestle Toll House Cocoa Powder (use any brand you like)
1 – Tablespoon raw cane sugar (option: use white granulated sugar or powdered sugar)
- Heat oven to 300 degrees. Place almonds in a baking pan and bake for 10 – 12 minutes. Take out of the oven, and let them cool.
- Place wax paper on a cookie sheet and set aside. In a small bowl add cocoa powder and sugar and set aside. Have a colander handy. Have a storage container set aside also.
- Break chocolate bar into pieces, and melt in a double boiler. (Please refer to pictures above).
- Add almonds and stir to coat.
- Scoop them out on the wax paper and gently spread them in a single layer.
- With a spoon separate the almonds from each other.
- Place the almonds in the fridge for the chocolate to solidify.
- Break the chocolate almond pieces…thin chocolate layer breaks apart quickly.
- Put all of the chocolate covered almonds into the cocoa powder sugar bowl. With a spoon fold the cocoa powder mix to coat the chocolate covered almonds.
- Place all the cocoa powder coated chocolate covered almonds in the colander, and gently shake to get excess cocoa mix off them.
- Place these coated chocolate covered almonds in a storage container.
…thank you for visiting my blog…until next time:)