Pork Free Dark Chocolate-Covered Almonds
Rich, snappy dark chocolate meets the satisfying crunch of whole almonds in this effortlessly elegant treat. The double-boiler method keeps the chocolate silky and smooth, so every almond gets a glossy, even coat without any scorching. A pinch of flaky sea salt scattered on top right before the chocolate sets is the finishing touch that makes these completely irresistible. Chocolate-covered almonds from the store often come with vague ingredient lists or shared-facility concerns, but making them at home with just three clean ingredients means you know exactly what you're eating. The 70% cacao dark chocolate brings a deep, slightly bitter richness that balances beautifully against the natural sweetness of the almonds. Once the chocolate sets — either at room temperature or with a quick stint in the fridge — you've got a snack that feels indulgent but comes together with almost no effort.
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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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