Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Add the almonds, mix until all of the almonds are covered in chocolate. Mix the cocoa and icing sugar. Transfer the chocolate almonds to an airtight container in batches while still soft, add a little cocoa/icing sugar. Seal and shake the container until all of the almonds are dusted in the cocoa/icing sugar. Spread the almonds onto a sheet of baking paper, leave to cool and dry.
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