FOREST FEAST Salted Dark Chocolate Almonds 8 x 120g | Dark Chocolate Coated Salted Almonds with Real Belgian Dark Chocolate, Gluten Free High Protein Vegan Snack

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Melt the chocolate and coconut oil in the microwave:Place the chocolate chips into a dry heat proof bowl. Microwave on High for 30 seconds, then stir. Cook in two more 30-second bursts, stirring after each. Add the coconut oil. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth. This recipe is incredibly simple, and you only need 2 ingredients. The nuts are amazing, and store really well for a few weeks. Then, add the almonds to the chocolate. Stir to coat every almond completely in the melted dark chocolate. Stir In The Rest Of The Chocolate. Add the 1/3 of chocolate you set aside and stir 60-90 seconds or so to melt until completely smooth. (If needed, you can microwave 5-10 seconds more at a time until it’s fully melted.)

Over medium heat, bring a small pot of water to a simmer. Place the chocolate (4 ounces) in a heatproof bowl over the pot.

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For an elegant presentation, consider drizzling melted white chocolate over the hardened chocolate-covered almonds.

Use a fork to separate each individual almond, and place them on a sheet pan or a piece of parchment paper. Try to drain off excess chocolate from each piece.

But I wasn’t sure we should include the weight of the almonds, so if you subtract 56g of the almonds then total weight 394g/12 servings =33 g per serving SMALLER IS BETTER. It’s tempting to do big scoops to make large clusters, but this is definitely a case of your eyes being bigger than your stomach. Smaller clusters are better. Aim for small clusters of about 8-10 almonds each rather than big ones. You’ll thank yourself later! Given the great variation between studies on this subject, it’s clear that more research is needed ( 9, 10). Summary If you’re willing to sacrifice the mass-produced uniformity and polished glossiness, you can very easily get all the flavor without any of the junk, all in your own kitchen. Store the nuts in an airtight container. You could keep on the counter for a few days, as long as your kitchen isn't too hot. Otherwise, best to be kept in the refrigerator. They'll store fine in freezer for up to 3 months. Some other chocolate recipe ideas:

This recipe only requires two ingredients: dark chocolate, and almonds. Ideally, you want to use high quality raw almonds. Avoid using salted almonds. ORAC stands for oxygen radical absorbance capacity. It’s a measure of the antioxidant activity of foods. Thank you for your response and the method to calculate but Im not sure I understand the last step of your calculations? I saw a bag of chocolate-covered almonds recently and I was like, I can totally make that. So you know what? I did! Roasted almonds. For the most flavor, I recommend roasting the almonds. It’s very simple to do. Follow this guide for how to roast almonds.Chocolate covered almonds are simple to make at home! The basic idea? Melt the chocolate, add almonds, and then pull them out and let them dry. How to get them evenly coated on each side? Here’s how: