Chocolate covered almonds are another way to enjoy almonds. They are sweet and delicious and very easy to prepare and even less time in consuming. You can serve them for dessert also. Preparation time: 20 minutes. Cooking time: 15 minutes. Total time: 35 minutes
1. 3 cups almonds (roasted, blanched or raw according to taste).
2. ½ cup bitter sweet chocolate or dark chocolate chunks
3. ½ cup milk chocolate chunks
4. 1/3 cup cocoa powder
5. 1 cup water
6. 2 cups sugar
Take a heavy bottom saucepan or a thick copper bottom pan. Place it on a medium heat. Add water and bring to boil. Stir in the sugar and bring to boil again. Boil for 5 minutes.
Add the almonds into the sugar syrup and coat them well till they are caramelized. Be careful not to burn the almonds. Pay close attention.
When the almonds are well caramelized, remove them from the heat. Now place a parchment paper into a baking tray and with the help of a spatula spread the sugar coated almonds on the tray. Keep aside to let them cool completely. To speed up the cooling process you can keep them in the freezer also for about 20 minutes. Once they are completely cool break apart any clusters that may have formed. Now place a double boiler on a medium flame and heat. Add the dark and milk chocolate chunks into it and stir constantly till the chunks dissolve and form a smooth paste. Make sure not to overheat the chocolate. The chocolate will melt faster if broken into small pieces.
Now for tempering the chocolate, place the bowl of melted chocolate into a bowl of ice. Stir constantly and slowly. When it starts to thicken you can remove it from the bowl of ice. Now take a large mixing bowl and place the sugar coated almonds into it. Pour ¾ or three parts of the tempered chocolate over the almonds and coat them well keep stirring until the chocolate starts to set on the almonds.
See if the chocolate is setting on the almonds. Place the bowl in the fridge for 5 minutes to let the chocolate set properly.
Separate the clusters that have formed. Make sure all the almonds are separate.
Pour the remaining chocolate over the almonds and coat once again until the chocolate sets. Again separate the clusters that form. Store in a dry a container.