Barley Free Dark Chocolate-Covered Almonds
Rich, snappy, and deeply satisfying, these dark chocolate-covered almonds hit that perfect sweet-and-salty note that makes it nearly impossible to stop at just a handful. Store-bought versions of this treat can be surprisingly tricky to navigate — many brands process their chocolate on shared lines with barley-containing ingredients like malt, making label-reading a real chore. Making them at home with just three clean ingredients puts you completely in control of what goes into every bite. The double-boiler method keeps the 70% cacao chocolate glossy and smooth, so each almond gets a beautifully even coat rather than a clumpy, uneven shell. A pinch of flaky sea salt scattered on top before the chocolate sets is the detail that takes these from good to genuinely impressive. They firm up at room temperature in about half an hour, making them an easy treat to prep ahead for snacking, gifting, or just keeping in a jar on the counter for whenever the craving strikes.
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Learn more →Ingredients
6 servings
- 1 cup raw whole almonds
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
- ¼ tsp flaky sea salt
Instructions
- 1
Line a baking sheet with parchment paper and set it near your work area.
- 2
Fill a small saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place a heatproof bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Add the chopped dark chocolate to the bowl and stir occasionally until fully melted and smooth, about 3–4 minutes. Remove the bowl from the heat.
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