Recipe: Almond chocolate - from natural ingredients.

*** COMPOUND ***

200 gr almonds;

100 g of chocolate (bitter, milk - whichever you prefer);

4 tablespoons of cocoa;

1 tablespoon powdered sugar

*** COOKING METHOD ***

Hello dear readers! You can buy or you can make your own. It's so easy that even a child can handle it. If you want to open the door to the wonderful world of cooking for your children, then this is a great option from which to start learning. Moreover, children are known to be sweet and will cook such a sweet with pleasure.

Only you, of course, turn on the oven yourself, as it is known that matches are not a toy for children. Let it heat itself up to 100 ° C, while you and your children pour the almonds onto a baking sheet. Our oven got hot very quickly, so feel free to send a baking sheet with nuts into it, let them dry over low heat at a low temperature for 30-40 minutes.

In the meantime, melt the chocolate in a water bath without stirring! At the same time, the children will learn that there is also a water bath in the kitchen. For her, we take one larger pan, pour water into it, and into the other we break the smaller one into pieces of chocolate.

When the water in the large pot boils, the chocolate will begin to melt. Let it melt slowly, and we sift cocoa on baking paper with a thick enough layer.

Now dip the almonds in chocolate and then roll them in cocoa. You don't have to do it by hand.) The kids would love it though. Because then we will get not, but chocolate fingers). It is convenient to do this with a spoon with holes or a slotted spoon.

We put the almonds in a sieve and shake lightly to get rid of excess cocoa. Sprinkle with powdered sugar and serve. Let the kids serve this dish to the table. They will certainly be proud that they made such beauty. And great, this will be a great incentive for them to cook other dishes with pleasure.

And then there will come a moment when you come tired from work, and a magnificent dinner prepared by children's hands will be waiting for you. But this is in the future. In the meantime, the whole family enjoys eating chocolate-covered almonds.

Do you know what this splendor grows? In the Mediterranean, China in Central Asia, in the Western Tien Shan, in the Caucasus, in the Crimea, etc. It likes to grow at altitudes of 800-1600 meters above sea level.

Almond blossom is an unforgettable sight. It blooms around March-April, and in some places it can even bloom in February, and its fruits ripen in June-July. Almonds begin to bear fruit at the age of 4-5 years, and their fruiting continues for 30-50 years.

Tell me, can you call yourself a shokoman? Personally, I honestly can't. Because I only crave chocolate from time to time. But if you want, I can sit down a lot at once. In one of those “moments of desire”, I came across a recipe for chocolate covered almonds, and I couldn’t get past it. Of course, I had to tinker with sweets, but it was definitely worth it.

Ingredients for about 1 kg of sweets:

400 g almonds

250 g sugar

2/3 tsp ground cinnamon (if you do not like - you can not use)

400 g chocolate (I use 59% cocoa)

Preheat the oven to 180 degrees. Pour the almonds on a baking sheet and send to the oven. Cook, stirring occasionally, for about 10-15 minutes.

Pour sugar, cinnamon and toasted almonds into a small ladle, pour 60 ml of water.

We put on medium heat and cook, stirring constantly, until the sugar takes on the consistency of caramel. In addition, each nut must be covered with caramel.

We spread the nuts on parchment and lay them out so that they are separated from each other and do not stick together into one lump when the caramel solidifies.

Cool the nuts completely.

Melt the chocolate in a water bath or microwave. Pour nuts into it and mix well.

We take two forks and lay out one nut on a tray covered with parchment.

Place in the refrigerator until the chocolate has completely hardened.

Sweets can be stored in a tightly closed container for up to 1 month.

Bon appetit!

Dear our guests!

It's no secret that we all love to eat well, and one of our favorite foods is chocolate covered almonds. Therefore, many people, especially our beloved women, sooner or later ask themselves:. A simple recipe has been written especially for you, which briefly and clearly explains how to cook chocolate-covered almonds at home. Here, all the recipes are written in simple, understandable words, so even the most inept cook can easily cook. For this, special recipes have been created with detailed photographs and step-by-step descriptions of the cooking steps. Following the written recipe, you can easily prepare this delicious dish and feel its beneficial properties and impeccable taste. If you, dear readers, after viewing this material, did not understand, how to make chocolate covered almonds, then we invite you to look at our other recipes.

I started making homemade chocolate relatively recently and have already become so fascinated by this activity that I am completely ready to give up store-bought chocolate. Moreover, we do not have high-quality chocolate in our stores. But, many housewives are afraid to cook chocolate at home, believing that this is a rather complicated and lengthy process. In this recipe, I will show that this is absolutely not the case.

The main point of making chocolate at home is the recrystallization of chocolate. Oh, this is a terrible word that almost all novice chocolate makers are afraid of :)

A few words about recrystallization.
Recrystallization should be done so that the finished chocolate does not melt at room temperature and in the hands. I only do the recrystallization process when I'm making chocolate for guests so it doesn't melt on the table before it's consumed.

For the preparation of almond chocolate, you need not a lot of products:
Cocoa liquor should be chopped into small pieces with a knife or grated and sent to a steam bath to melt.

The fire should be medium, the water should not boil very much. Cover the container with grated cocoa with a lid so that steam does not get into the chocolate. This must not be allowed!

Now I'm rubbing cocoa butter. I do it with a knife, but you can also use a grater.

As soon as the cocoa mass melts a little, you need to add cocoa butter to it and mix. Cover again and let it melt.

Now you can do the almonds. I always take not roasted, but just dried almonds. It is crispy and does not need to be further fried. Immediately decide how many almonds you need to decorate chocolate, put the rest of the almonds in a food processor and grind.

I love to have almond pieces in chocolate. If you want to grind the almonds straight into dust, then this should be done in a blender, not in a food processor.

While I was grinding the almonds, the cocoa liquor and cocoa butter were almost melted, but there were still a few unmelted lumps in the mixture.

It is enough to stir slightly with a spoon and these lumps will melt. At this stage, it is important not to overheat the chocolate. The temperature should not exceed 50 degrees. If you do not have a kitchen thermometer, then touch with your finger. The chocolate should be hot, but you can safely hold your finger in it. When all the lumps are melted, the chocolate must be removed from the heat and cooled to a temperature of 27 degrees. I simply remove the bowl of chocolate into a saucepan of cold water, to which I add a few ice cubes. There should not be much ice, the water should not be icy.

Now the chocolate needs to be constantly stirred and it will cool. After 5 minutes, the mass will thicken slightly.

the cooling process took me about 10 minutes. Again, if there is no thermometer, measure with your finger. The chocolate is not warm at all. Now I return it to the steam bath and heat it up to a temperature of 30 - 32 degrees. The chocolate is warm, but colder than palm temperature. I turn off the fire.

At this stage, you can start adding fillers. First, I add softened butter. The butter will give the chocolate a more delicate flavor.

I stir the oil.

Queue for ground almonds.

At this stage, the mass will thicken slightly, so you need to carefully mix the almonds into the chocolate.

At the end, I add condensed milk. Milk must be taken out of the refrigerator in advance and allowed to warm to room temperature.

Milk must be very well mixed into chocolate so that white, unfrozen strips do not turn out.

It turns out quite a thick fragrant mass. It seems that a couple more minutes and the chocolate will harden and you will not have time to pour it into the mold. Don't worry, it only seems that way because of the density of the mass.

Chocolate can be poured into small silicone molds, but I pour it into a regular plastic container. I don’t cover it with a film, the finished chocolate falls out of it so well.

I level the chocolate mass with a spoon.

I decorate with whole almonds. Lightly press the almonds into the chocolate.

I cover the container with a lid and send it to the refrigerator for 40 minutes. After that, still soft chocolate needs to be cut into pieces right in the container. If this is not done, then after complete solidification it will be difficult to cut it.

I specially cut it into different pieces, because not everyone wants to eat a large piece of chocolate, but for someone a small one will not be enough. I cover the container again with a lid and send it to the refrigerator until completely solidified, you can put it in the freezer. So it will be faster.

After complete solidification, the chocolate falls out of the mold well. Due to the large amount of almonds in the chocolate, the chocolate is slightly soft, but does not melt at room temperature and in the hands.

On the cut you can see that there are a lot of nuts in the chocolate.

The scent is just charming. The taste of such chocolate is sweet, not bitter and, thanks to butter, slightly tender. I think you can imagine how fragrant natural chocolate smells.

See also my other homemade chocolate recipes:
apricot chocolate

These recipes are much simpler than the one I described above. If you are a beginner, then start with the simplest recipe.

Cooking time: PT01H00M 1 hour