Roasted almonds coated in dark chocolate and dusted with unsweetened cocoa: crunchy, intense, and slightly bitter. Quick recipe with 3 ingredients, perfect as a snack.
Preheat the oven and roast the almonds until they are golden and fragrant (about 8–10 minutes, checking to ensure they do not burn).
Let them cool slightly, then transfer them to a container with a lid.
Melt the dark chocolate in a double boiler or in the microwave until you achieve a smooth cream.
Add the melted dark chocolate to the almonds in the container, close it and shake vigorously until all the almonds are coated.
Add the cocoa powder a little at a time (in 2–3 additions): after each addition, close and shake so that the cocoa adheres without clumping and the almonds are evenly coated.
Spread the almonds on parchment paper and let them cool completely until the chocolate has hardened.
Store the almonds in an airtight container; ready to enjoy, they are irresistibly good!
Oven
Container with lid
Bowl for melting chocolate / double boiler
Parchment paper
Store in an airtight container at room temperature for a few days
United States
| Energy (kcal) | 603.75 |
| Carbohydrates (g) | 15.88 |
| of which Sugars (g) | 15.21 |
| Fat (g) | 49.88 |
| of which Saturates (g) | 8.59 |
| Protein (g) | 18.15 |
| Fiber (g) | 11.53 |
| Sale (g) | 0.01 |
