Roasted Almond Chocolate

Decadent and delicious, chocolates are just irresistible.  Be it milk, white or dark, chocolates can never cease to amaze us with its heavenly taste. Today on World Chocolate Day, I bring to you one of the simplest yet loved-by-all homemade roasted almond chocolate recipe.  

Preparation Time: 20 mins
Freezing Time: 10 mins

Course: Dessert
Author: Shruti Mendulkar

Ingredients:

100 gm Milk Chocolate or Milk Compound/Chocolate or
100 gm Dark Chocolate or Dark Compound/Chocolate
10-12 Almonds

Method:

Place a medium size sauce pan filled of water on a burner. Over it place a large mixing bowl, add milk chocolate/dark chocolate bar in the bowl and turn on the flame. 

Once started to boil, turn off the flame and allow the chocolate bowl to rest into the hot water. At this stage, give the chocolate a stir.

Make sure no lumps stay behind and when dripped through the spoon it should fall off smooth, just like every other liquid we pour. If the chocolate is not melted properly, turn on the flame again and repeat the same procedure.

*Note: A single drop of water/milk can entirely ruin your chocolate, so be cautious while placing the bowl into the water; don’t let water splash into it.

Meanwhile, chop almonds into small chunks and dry roast them on a low flame.

In a chocolate mould, pour liquid (melted) chocolate to half of the mould’s height, add chopped almonds on the top of it and pour over the remaining chocolate to its brim.  

 

Keep the mould inside the deep fridge for 10 minutes and de-mould it by gently tapping on the outer side of the mould.

If you want to be a little artistic with the recipe, melt white chocolate with the exact procedure as stated above. Into a piping cone, fill the melted white chocolate. Cut the tip with the help of a scissor and draw your choice of design on it.

 *There’s no restriction as to which mould to use. It can be silicon or plastic.*