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.
Preheat the oven and toast the almonds until they are nicely golden and fragrant (about 8-10 minutes, making sure they do not burn).
Let them cool slightly, then transfer them to a container with a lid.
Melt the dark chocolate in a double boiler or microwave until you get a smooth cream.
Add the melted dark chocolate to the almonds in the container, close it, and shake vigorously until all the almonds are coated.
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.
Spread the almonds on parchment paper and let them cool completely until the chocolate has hardened.
Store the almonds in an airtight container; ready to enjoy, one leads to another!
Oven
Container with lid
Bowl for melting chocolate / double boiler
Parchment paper
Store in an airtight container at room temperature for a few days
Stati Uniti d'America
| Energy (kcal) | 603.75 |
| Carbohydrates (g) | 15.88 |
| of which Sugars (g) | 15.21 |
| Fat (g) | 49.88 |
| of which Saturates (g) | 8.59 |
| Protein (g) | 18.15 |
| Fiber (g) | 11.53 |
| Sale (g) | 0.01 |
