Chocolate Covered Almonds
Contributed by, Mindasari Daniar
Nut,whole almonds : 70 grams Butter : 5 grams Lily’s original dark 70% chocolate : 50 grams
Line a baking sheet with parchment paper. Set aside
Measure all ingredients on food scale
Place the chocolate and butter in heatproof bowl
Set bowl of chocolate over pot of water. Bring pot to a simmer. When chocolate is almost completely melted, remove from the heat.
Continue to stir the chocolate mix until it is finished melting.
Mix together almonds with melting chocolate.
Pick the almond using a fork or spoon and transfer to parchment paper.
Continue until all almonds have been transferred to the parchment line baking sheet.
Put the almonds in the fridge for 1 hour and store in a jar.