Homemade Crispy Dark Chocolate Easter Almonds

Ah, the beautiful Easter Almonds! I have to say, these might not look like the perfectly uniform commercial ones you see in stores, but trust me…. TRUST ME! These homemade are so much better. These are made by hand with just 1 or 2 light coatings instead of the thick, heavy layers you get with store-bought versions. The freshly roasted almonds are absolutely fantastic, super crunchy with a subtle smoky touch. When you combine that with high-quality dark chocolate (70%+ cocoa) and dust them with a slightly sweeter powdered chocolate for that perfect touch of sweetness, you get this incredible combination of sweet, crunchy, and bitter flavors that are simply divine!

What can I say, there’s nothing quite like covering some perfectly roasted almonds in sweet, premium chocolate. What sets this recipe apart from the more plain versions is mostly that since this is home made I’m using high-quality dark chocolate, which gives these almonds a more premium taste. I also didn’t double-coat them heavily, so you get this nice, crispy chocolate coating instead of the thick, commercial-style coating made with basic chocolate. The chocolate layer might be thin, but for me, it’s absolutely perfect amount of chocolate.

Also, these for me are way more tasty than the more common sugar-coated almonds, although some of those are interesting, especially the ones that combine caramel with spices, most are just plain sugar and colours, there is nothing special there, while here you have a way more enjoyable combination, so let’s check the recipe!

Homemade Crispy Dark Chocolate Easter Almonds

Servings: 6
Time: 1hr 30mins
Difficulty: Easy
Rating: ★★★★★
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Who doesnt love some Easter Chocolate covered almonds, these are just one step above, freshly roasted almonds and high quality chocolate make a nice treat into a gourmet uh lálá treat hehehe, you have got to try it!

Ingredients

Almonds – 200g (shelled)
Dark Chocolate – 200g (74% cocoa)
Chocolate Powder – for sprinkling (35% cocoa)

Directions

Start by spreading the almonds on a baking sheet lined with parchment paper and bake in a preheated oven at 350°F (180°C) for about 10 minutes, or until the almonds are golden brown. This is a matter of taste; I like them lightly toasted, but if you prefer them more smoky and bitter, you can leave them in the oven a little longer.
When they are ready, remove from the heat and allow to cool down completely before covering with chocolate.

Prepare a double boiler for the dark chocolate, let it melt completely and become very creamy. You want a simple and stable double boiler because after the chocolate melts, you will turn off the heat, but you will leave the bowl with the chocolate in the double boiler so that the chocolate remains liquid because it will take some time to cover all the almonds.

Cover each almond. I pour a few into the chocolate, then use a spoon to remove one, scrape off the excess chocolate, and then place it in a bowl with the powdered chocolate, without each almond touching.
When the bowl is full, I stir the bowl to cover each almond with chocolate powder, then carefully remove them to a sheet of non-stick paper to dry the chocolate.
Repeat until you have no more almonds, leave the almonds aside for at least 6 to 12 hours, finally pour a little more powdered chocolate on top and shake the almonds so that they are finally well covered and that’s it, ready to eat or store in a jar, enjoy!

Notes: Using high-quality dark chocolate (70%+ cocoa) makes a huge difference in taste. Don’t skimp on this ingredient!

Adjust the roasting time based on your preference. Lightly toasted almonds give a subtle flavor, while more roasted ones add a deeper, smokier taste.

Keep the chocolate warm in the double boiler throughout the coating process. If it cools and thickens, gently reheat it.

This recipe gives you enough chocolate to coat all almonds twice if desired, or coat them once and have chocolate left over for other treats.

Store in an airtight container for up to 2 weeks. The chocolate coating will stay crispy (especially because high quality chocolate has less fat and therefore tends to be more crispier naturally).

Don’t waste any remaining chocolate! Mix it with chopped nuts and dried fruit, drop spoonfuls onto parchment paper, dust with cocoa powder, and let set for 6-12 hours for delicious chocolate clusters.

The 6-12 hour setting time is crucial for the chocolate to properly harden and develop that perfect crispy texture.

This recipe for Homemade Crispy Dark Chocolate Easter Almonds was originally created on BakeAfter.com. Esta receita de Amêndoas Cobertas de Chocolate Preto foi publicada em português no Iguaria.com.