| Recipe: |
Taking a swing at TJ's "crack almonds"...
1st try:
1/2 of a Pound Plus 72% chocolate bar (500 g)
1/2 pound roasted almonds
2 T. raw sugar (any crystals big enough to add some crunch)
1 t. large-ish crystal salt (I put rock salt through a spice grinder, then the results through a fine sieve)
2 T (or so) cocoa powder
Chop chocolate fairly fine and microwave in a glass bowl on LOW power for about a minute. Stir. Microwave again, 45 sec, on low; stir; microwave 45 sec on defrost; stir. By this point the chocolate was mostly melted and none of it had gotten more than warm (that's what I think I need to control for). I stirred and was patient and most of the chocolate eventually softened and got smooth.
Stir in sugar and salt. Then stir in almonds. Turn out onto waxed paper, smooth into a 1-almond thick layer, sift with cocoa, and chill. In an hour or so, remove and break into single-almond pieces. Dust with a bit more cocoa and toss (to keep pieces from sticking). Will have to report later to say if almonds tolerated room temperatures or had to be kept in the fridge.
Next time: try adding more almonds. |
