Directions 8 steps | 15 Minutes
Measure and prep all ingredients.
Preheat the oven to 325°F. Place the almonds in a single layer on a sheet pan. Roast the almonds for about 8-10 minutes, or until the almonds are fragrant. Let the roasted almonds cool completely. (See notes 2.)
Prepare a double boiler by filling a small saucepan with an inch of water. Bring the water to a simmer and place a glass heatproof bowl larger than the saucepan on top. If using a chocolate bar, finely chop the dark chocolate into small pieces. Place two-thirds, about 5 ounces, of the chopped dark chocolate in the bowl and gently stir until the chocolate melts.
Remove the glass bowl from the saucepan and stir in the remaining third of the chopped chocolate until smooth.
Add the almonds to the melted chocolate and stir until evenly coated.
Line a sheet pan with parchment paper. Use a fork to transfer each chocolate covered almond onto the sheet pan, tapping the fork against the side of the bowl to remove the excess chocolate.
Sprinkle the turbinado sugar and sea salt over the chocolate covered almonds. Let the chocolate covered almonds set at room temperature or in the refrigerator until firm.
Toss the almonds with the cocoa powder until evenly coated. Serve and enjoy!
- Because the recipe calls for such few ingredients, it is important to have high-quality dark chocolate for delicious chocolate covered almonds.
- The almonds can go from toasted to burnt quickly. Keep an eye on them.