CHOCOLATE-COVERED ALMONDS
Steps:
- Melt and temper the chocolate (see pages 25-30). Place the almonds in a 2-quart mixing bowl and pour one-third of the chocolate over them. Use a rubber spatula to mix and stir the almonds and chocolate together, completely coating the nuts. Continue to stir for a few minutes until the chocolate begins to set up around the nuts. If the chocolate takes longer than 6 minutes to set up, place the bowl in the refrigerator for 2 to 3 minutes, then separate any clusters that may have formed.
- Pour half of the remaining chocolate over the nuts and stir again until the chocolate sets up around the nuts. Repeat with the remaining chocolate.
- Sift the cocoa powder together with the confectioners' sugar or pulse them together in the bowl of a food processor. Transfer the mixture to a large, strong plastic bag. Place about half the almonds in the plastic bag, seal the top, and shake the bag well to coat the nuts.
- Line a baking sheet with waxed paper. Pour the nuts and cocoa mixture into a large strainer set over a bowl. Separate the nuts and place them on the baking sheet. Transfer the cocoa mixture to the plastic bag and repeat with the remaining almonds.
- Store the almonds between layers of waxed paper in an airtight container at room temperature for up to 2 weeks. Serve the almonds at room temperature.
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