200g ( 2 1/4 cups ) almonds, soaked 8 hours and rinsed
75g ( 3/4 cup ) coconut sugar, powdered
15g ( 1 tbsp coconut flour )
pinch sea salt
- Hand mix all ingredients together in a mixing bowl.
- Transfer to a teflex lined dehydrator tray and dry at 115f for 10 hours, flip on to the mesh and dry a further 10 hours or until crisp through.
- Allow to cool before storing in an airtight container.
Candied Almond Bark
250g ( 8.8 oz ) cacao paste, shaved
50g ( 1.7 oz ) cacao butter, shaved
100g ( 1/2 cup ) coconut sugar, powdered
Once you’ve made and tempered your chocolate, as per the video series above, follow the instructions below.
- In a bowl, combine 200g ( 7 oz ) chocolate and 75g ( 3/4 cup ) candied almonds in a bowl and mix to coat the almonds. I chopped my almonds, but you can do whole or chopped.
- Pour the chocolate into a mould of your choice. You can use a square baking tin, a plastic tupperware container, whatever. Once chocolate is tempered, it will contract when set, so it comes out of anything. Glass is a little tricky, best to use something flexible.
- Set in the fridge for 5 minutes and then at room temp until it’s set. If your room temp is over 18c/64f then set it in the fridge completely.
- Store in an airtight container at room temp, as long as your room temp isn’t over 22c/71f. If it’s over that temp then store in the fridge. When removing from the fridge, allow to come to room temp before opening the container to avoid shocking the chocolate and it getting condensation on the outside.