Chocolate almonds are an easy project that children can participate in. My eleven year-old niece Isabelle and I spent a relaxing half hour making them. Most of the time is spent dipping the almonds in the chocolate mixture. We decided to experiment with a “Mexican” flavor by adding cinnamon and cayenne pepper and we loved the outcome. The recipe below creates a chocolate nut that is flavorful and just slightly spicy. You won’t be sorry if you go out of your way to acquire high quality chocolate bars for this. I used Green and Black’s Organic 70% chocolate bars.
RECIPE: SPICY CHOCOLATE-DIPPED ALMONDS
1 pound toasted almonds
two chocolate bars (7 ounces total), broken in to pieces
5 tablespoons cream
1 teaspoon powdered cinnamon
1/2 teaspoon cayenne pepper
- Heat the cream and chocolate in a small saucepan and stir until smooth. Stir in the spices.
- Spread parchment paper on to two cookie sheets. Dip each almond in to the chocolate mixture and lay it on the parchment paper. My three year-old daughter pitched in to help for the first half of the project.
- Set the cookie sheets in to the refrigerator (or just place outside somewhere safe if it’s cold out, which is what we did) for about an hour to harden.
- The monotony of dipping the nuts in to the chocolate creates the opportunity for lots of catching up and chatting, so this is a nice activity to do with family or friends. The final product makes a nice gift (be sure to use pretty ribbon). If you put these out in a bowl for guests to sample be prepared for the nuts to disappear quickly.