Chocolate Covered Almonds

Ingredients

• 130g dark chocolate
• 130g milk chocolate
• 64g granulated sugar (4 tbsp)
• 30ml water (2 tbsp)
• 170g almonds with skin
• sea salt

Method

1. Measure the sugar, a pinch of salt and water into a non-stick frying pan over low heat. Stir until the sugar dissolves then toss in the almonds and keep stirring as they toast.
2. The sugar will start to caramelize but will then harden. You may hear popping and see some unwanted smoke, so take the pan off the fire for about a minute and keep on stirring the almonds to get the hardened sugar to melt. Then put it back on the fire and keep on stirring until the almonds start to get glossy. The whole process will take anywhere from 10-15 minutes.
3. Transfer the almonds onto parchment paper and using a spatula or fork, try to arrange the almonds (in equal portions) into 2 rectangles/shapes of a chocolate bar. Do this when the almonds are still hot so that the caramelised sugar will stick the almonds together. Sprinkle a little pinch of salt over the almonds
4. Melt the chocolates separately over a bain-marie or in the microwave, give them a few minutes to cool then try to evenly pour each one at a time over the almonds bar, starting with the edges then moving toward the middle.
5. Use a spatula to even out the top of the chocolate and onto the sides of the bar to cover the almond bar
6. Store in the fridge/freezer to harden and let come to room temperature before cutting.