Hi. My name is Veronica and I have a kitchen addiction. It started as a baking addiction and then that spread to all sweets and eventually that led to a love for cooking. My addiction is so fierce that I’ve had to go looking for excuses to spend more time in the kitchen, such as baking cookies every Monday and gifting the members of our Church with sweets on their birthdays. No one seems to mind my little problem, though sometimes I feel like a pusher.
I made these almonds for one of my favorite people on the planet. Pamela is ridiculously kind, generous, and considerate and has the most amazing hand-writing imaginable, which she puts to good use with a constant stream of cards for birthdays, sympathy, encouragement, and thanks to her brothers and sisters in Christ. She also loves chocolate, which makes me love her even more because I like people who like food, especially sweets. They are the most appreciative of the treats I push off on them!
I was quite apprehensive when I gave these to her because they aren’t the typical sweet treat that I make. They are smoky, salty, chocolatey, and bittersweet. I found the combination appealing because I like a little salty along with my sweet and enjoy dark chocolate, which has more bitterness than typical chocolate, and didn’t know how well it would be received. Well, I’m happy to report that not only did Pamela love them, but she’s having to fend off her three daughters and husband to keep a few for herself! If teenage girls, who probably are more used to milk chocolate than bittersweet, can enjoy these, I think they would pretty much be a hit with any one.
Recipe adapted from Blue Ridge Baker
6 oz semi-sweet chocolate (chips are fine)
2 cups almonds (I used roasted & salted)
3/4 cup unsweetened cocoa powder
1/4 cup powdered sugar
Place chocolate in a large microwave-safe bowl and microwave for one minute. Stir, nuke again for 30 seconds, stir and nuke for another 30 seconds. You should be able to stir it smooth at this point but do another 30 seconds if necessary. Stir in the almonds until fully covered. Pour the cocoa powder and sugar into a gallon-size Ziploc bag and shake up to combine. Scrape the nuts into the bag, seal, and shake the bag to cover the almonds. Use your fingers to break up any pieces that stick together and shake again. Repeat until all almonds are separated and covered with cocoa. Spread onto a sheet of wax paper and allow the chocolate to set before scooping up with a slotted spoon, shaking off excess powder, and storing in an airtight container.
*Veronica’s note: you can use more powdered sugar or less, depending on how bitter you want the outer coating to be.