Tuesday, August 3, 2010
About 1 pound chocolate
About 1 1/2 cups almonds
If using raw almonds, spread in a single layer on a rimmed sheet pan. Roast at 350 degrees for 10-13 minutes until browned and fragrant. The almonds will continue to cook when out of the oven, so they only need to be cooked until they are 90% done. When cooled they will be crunchy.
Chop a one pound block of chocolate into coarse pieces using a serrated knife. In a double boiler or a glass bowl positioned over a pot with an inch of boiling water melt the chocolate, mixing constantly. Once melted, remove from heat and stir in the roasted almonds until completely covered. Pour the mixture onto a wax paper-lined cookie sheet and spread until even. Cool in the fridge until completely hard (at least one hour). Chop into two-inch squares and store in an airtight container either in the fridge or on the counter.