This lovely chocolate almond was made before the pineapple tarts for Valentine's Day.
500g Almond silvered
80g Icing sugar
400g Cooking chocolate, chop into pieces and melt
- In a large bowl, mix all ingredients together except cooking chocolate and spread evenly on a lined baking tray. Bake at preheated oven 180C for 20 mins. Take out tray and make a good stir and put in oven for 5 mins and take out again, another stir and put in oven for final 5 mins. (this will makes the more almond crispy)
- **must monitor the almond for the last 5 mins, do not let the almond get burnt otherwise it will get bitter taste** Cool down the baked almond and break in pieces.
- Melt the cooking chocolate in double boiler. In another bowl put some baked almond and melted chocolate together and mix well by using a fork and spoon. Scoop a small amount of chocolate almond on a aluminium foil and put in fridge for about 5 mins to set and store in airtight container.
Recipe same as here