Crunchy, roasted almonds dipped in chocolate. A surprisingly easy chocolate recipe to fix those sudden sweet attacks.

Time: 30 minutes


  • 1 cup confection chocolate (200 grams)
  • Handful of Almonds
  • Regular Kitchen Foil or Butter paper.
  • Any kitchen tray that you can spare.


  • Pre-heat oven at minimum temperature of your oven (usually about a 100 degrees celcius) for 10-15 minutes.
  • Let the almonds roast for 3-4 minutes and keep tossing them.
  • Repeat 3-4 times till the insides almond – when cut – turn light brown.
  • Remove from oven and let cool. Break confection chocolate into similar size pieces by hand or using a knife.
  • Place in a glass bowl and microwave for 30-40 seconds. Remove the bowl and give the confection chocolate a
  • good stir with a large spoon.
  • Repeat the process till all chocolate pieces have melted and the temperature has reached 45 degrees Celsius +-
  • 1degree Spread out the foil on a regular kitchen tray.
  • Put 3 almonds in the bowl and toss to cover with confection chocolate on all sides.
  • Take out an almond and place on the foil.
  • Top it with another almond. Repeat this procedure with the third almond.
  • Let these settle for 1-2 minutes.
  • Let these chill in fridge for about 10 minutes.