These white chocolate covered almonds are super simple and delicious! Warning it is difficult to stop eating them once you’ve started! The white chocolate from Askinosie chocolate is perfect and doesn’t need any additives for making the chocolate adhere to the almonds. They just need a few minutes to set-up in the refrigerator. These almonds would be a perfect hiking snack or as a gourmet snack for company. I am planning to try this recipe using the Blond Dulcey chocolate by Valrhona next. I have often been able to find Marcona almonds in the specialty cheese section of most grocery stores. Here is the link to Askinosie chocolate if you want to try their white chocolate bar. I have also seen their chocolate for sale at Whole Foods. I also highly recommend their single origin natural cocoa powder from Davao, Philippines which I use every day in my morning mocha.
The package on the white chocolate bar by Askinosie chocolate reads “YOU MIGHT TASTE: velvet, buttery sweetness, browning sugar, and hints of cardamom. It definitely tasted buttery! With only 3 ingredients; organic cane sugar, cocoa butter (made from trinitario davao cocoa beans), and goats milk powder that’s it. This chocolate bar is super natural…
- 1 cup salted marcona almonds
- 3oz white chocolate cut into chunks (I prefer the White Chocolate Davao, Philippines bar from Askinosie chocolate)
- Place the chocolate in a heat-proof metal bowl. Place the bowl in a medium-sized saucepan filled 1/4 of the way with water. Bring the water to a boil and stir the chocolate with a spatula until it has melted.
- Place the almonds in the melted chocolate and stir to coat. Place the almonds on a cookie sheet covered with wax paper and place them in the refrigerator to cool. Store in an airtight container.
Source: Janel from Twelvebasketfuls.com