Fish Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate meets the satisfying crunch of whole almonds in this deceptively simple treat that tastes like it came from a fancy confectionery. The double-boiler method keeps the chocolate glossy and perfectly tempered, so every almond gets a smooth, even coat that sets beautifully. A pinch of flaky sea salt scattered on top right before the chocolate hardens is the detail that takes these from good to genuinely hard to stop eating. Store-bought chocolate-covered nuts can be a minefield of unexpected additives and shared-facility warnings, but this three-ingredient recipe puts you fully in control of what goes into the bowl. The whole process is straightforward enough for a weeknight but impressive enough to box up as a gift. Once the chocolate sets — about thirty minutes at room temperature — you have a batch of glossy, salty-sweet clusters ready to snack on straight from the parchment.
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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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