Recipe by Foodiecooklab
Toasted almonds coated in dark chocolate and dusted with unsweetened cocoa: crunchy, intense, and slightly bitter. A quick recipe with 3 ingredients, ideal as a snack.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Preheat the oven and toast the almonds until they are nicely golden and fragrant (about 8-10 minutes, making sure they do not burn).
Step 2 of 7: Let them cool slightly, then transfer them to a container with a lid.
Step 3 of 7: Melt the dark chocolate in a double boiler or microwave until you get a smooth cream.
Step 4 of 7: Add the melted dark chocolate to the almonds in the container, close it, and shake vigorously until all the almonds are coated.
Step 5 of 7: Add the unsweetened cocoa a little at a time (in 2-3 additions): after each addition, close again and shake so the cocoa sticks without forming lumps and the almonds are coated evenly.
Step 6 of 7: Spread the almonds on parchment paper and let them cool completely until the chocolate has hardened.
Step 7 of 7: Store the almonds in an airtight container; ready to enjoy, one leads to another!
In summary: Contains nickel · Allergens detected: Tree nuts
In gray: not detectedDetected
| Average values | Per serving100 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,526 kJ604 kcal | 2,526 kJ604 kcal |
| Fat | 49.88 g | 49.88 g |
| of which saturated fatty acids | 8.59 g | 8.59 g |
| Carbohydrates | 15.88 g | 15.88 g |
| of which sugars | 15.2 g | 15.2 g |
| Fibre | 11.53 g | 11.53 g |
| Protein | 18.15 g | 18.15 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
